Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 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
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Trim any excessive outer fat from the beef chuck and cut the meat into uniform 1-inch cubes.
  2. Place the cubed beef, diced onion, minced garlic, sliced carrots, sliced celery, and potato chunks into the slow cooker.
  3. In a small bowl, whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper.
  4. Pour the liquid mixture over the beef and vegetables, then tuck in the bay leaves.
  5. Cover and cook on Low for 8 hours or High for 4 hours.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry; stir into the stew during the final 30 minutes of cooking.
  7. Stir in the frozen peas and cook until the stew has thickened and the peas are heated through.