# Components:
→ Meat
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Produce
02 - 3 large carrots, peeled and sliced
03 - 3 celery stalks, sliced
04 - 4 medium potatoes, peeled and cubed
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, minced
→ Liquid and Seasonings
07 - 4 cups beef broth
08 - 1 cup canned diced tomatoes, drained
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce
11 - 2 teaspoons dried thyme
12 - 2 teaspoons dried rosemary
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon ground black pepper
15 - 2 tablespoons cornstarch
16 - 2 tablespoons cold water
# Method Steps:
01 - Dice the onions, peel and cube the potatoes, slice the carrots and celery, and mince the garlic.
02 - Add the carrots, celery, potatoes, onions, and garlic to the bottom of a slow cooker. Top with beef cubes.
03 - Pour in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Sprinkle thyme, rosemary, salt, and pepper over the mixture.
04 - Cover and cook on low for 8 hours or high for 4 to 5 hours, until the beef and vegetables are tender.
05 - Whisk cornstarch with cold water in a small bowl until smooth. Stir the slurry into the slow cooker, cover, and cook an additional 20 minutes until thickened.
06 - Ladle the beef and vegetable stew into bowls and garnish with chopped fresh parsley if desired.
