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Dump-and-Go Slow Cooker Beef Stew

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Prep Time 15 minutes
Cook Time 8 hours
Course: Main Course
Cuisine: American, Italian, Mediterranean
Ingredients Method

Ingredients
  

Main
  • 2 lbs Beef chuck roast, cut into 1-inch cubes
  • 1 lb Baby Yukon gold potatoes, halved
  • 3 large Carrots, peeled and chopped
  • 2 stalks Celery, chopped
  • 1 medium Yellow onion, chopped
  • 3 cloves Garlic, minced
  • 3 cups Beef broth (low sodium)
  • 1/4 cup Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 tsp Salt and black pepper
  • 1/4 cup Cold water
  • 3 tbsp Cornstarch

Method
 

Main
  1. Place the cubed beef chuck roast, potatoes, carrots, celery, onion, and minced garlic into the bottom of a large slow cooker.
  2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper until the tomato paste is fully dissolved.
  3. Pour the broth mixture over the meat and vegetables in the slow cooker. Stir gently to combine.
  4. Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the beef is incredibly tender and easily shreds with a fork.
  5. About 30 minutes before serving, whisk the cold water and cornstarch together in a small bowl to create a slurry.
  6. Stir the cornstarch slurry into the slow cooker. Replace the lid and turn the heat to HIGH for the remaining 30 minutes to allow the stew gravy to thicken.
  7. Taste and adjust salt and pepper if necessary. Garnish with fresh parsley and serve hot with crusty bread for dipping!