Slow Cooker Beef Stew

Ingredients

• 1½ lb beef chuck roast
• 1 yellow onion
• 4 carrots
• 2 celery stalks
• 1½ lb potatoes (Yukon Gold or Russet)
• 4 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 bay leaf
• 3 clove garlic
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh parsley (optional)

Steps

1. Trim beef chuck roast of excess fat and cut into 1.5-inch cubes. Pat dry with paper towels and toss with flour, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides, then transfer to the slow cooker.
3. Add chopped onion, minced garlic, sliced carrots, and celery to the slow cooker. Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
4. Pour beef broth over the ingredients in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
5. During the last hour of cooking, add the peeled and cubed potatoes to the slow cooker. Stir gently to combine.
6. Once potatoes are tender and beef is easily shredded with a fork, remove the bay leaf. Taste and adjust seasonings if needed.
7. Ladle the hot beef stew into bowls and garnish with fresh parsley, if desired.