Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 3 cups beef broth, certified gluten-free
  • 2 tbsp gluten-free Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels.
  2. Heat oil in a skillet over medium-high heat until shimmering. Brown the beef in batches until a dark, caramelized crust forms on all sides, then transfer beef to the slow cooker.
  3. Using the same pan, sauté onions and garlic for 2 minutes until fragrant and translucent. Add to the slow cooker.
  4. Arrange the carrots, potatoes, and celery around and on top of the beef in the slow cooker.
  5. In a small bowl, whisk together the beef broth, gluten-free Worcestershire sauce, and tomato paste.
  6. Pour the liquid over the ingredients. Stir in the dried thyme, salt, and pepper. Tuck the bay leaves into the liquid.
  7. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef yields easily to a fork.
  8. About 30 minutes before serving, whisk the cornstarch and cold water in a small cup until smooth.
  9. Stir the slurry into the bubbling stew, cover, and cook for the remaining 30 minutes on High.
  10. Remove bay leaves before serving.