Scale

2 lbs beef chuck, cut into 1 1/2-inch cubes

3 cups baby potatoes, halved

3 carrots, sliced

2 celery stalks, sliced

1 small onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

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Add beef, potatoes, carrots, celery, onion, and garlic to the crockpot.

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary.

Pour the broth mixture over the ingredients and stir gently.

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.

For a thicker stew, stir in the cornstarch slurry during the last 30 minutes of cooking.

Taste and adjust seasoning before serving.

Best cut of beef: Chuck roast gives the most tender, flavorful results.
Extra depth: Brown the beef in a skillet before adding it to the crockpot for richer flavor.
Don’t over-stir: Let the stew cook undisturbed to keep vegetables intact.

Red Wine Beef Stew: Replace 1 cup of broth with dry red wine.
Vegetable-Heavy Stew: Add mushrooms, parsnips, or peas during the last hour.
Low-Carb Version: Swap potatoes for turnips or cauliflower florets.
Herb Boost: Add a bay leaf or fresh thyme sprigs while cooking.