Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 3 large (450g) carrots, sliced into thick coins
  • 1.5 lbs (680g) yellow potatoes, cubed into 1-inch pieces
  • 1 medium (110g) yellow onion, diced
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium beef broth
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 2 bay leaves
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 3 tbsp (25g) cornstarch
  • 3 tbsp (45ml) cold water

Instructions:

  1. Cut the beef chuck into uniform 1-inch cubes and chop the potatoes, carrots, and onion.
  2. Place the beef, potatoes, carrots, onion, and celery into the slow cooker.
  3. Pour over the beef broth, Worcestershire sauce, and herbs, then stir gently to combine.
  4. Set the slow cooker to Low and cook for 8 hours until the meat yields easily to a fork.
  5. Whisk cornstarch and cold water together in a small bowl until smooth.
  6. Stir the slurry into the stew 30 minutes before serving.
  7. Increase heat to High for the final 20-30 minutes until the gravy is glossy and thick.
  8. Remove the bay leaves and stir once more before ladling into bowls.