A comforting classic beef stew made effortlessly in a slow cooker, perfect for cozy evenings.

Scale

2 lbs chuck roast (Cut into 1.5-inch cubes.)

1 tbsp salt

1 tbsp pepper

¼ cup flour (For dusting the beef.)

4 cups beef broth (To cover the ingredients in the slow cooker.)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 leaf bay leaf

4 medium carrots (Sliced.)

4 medium potatoes (Cubed.)

1 medium onion (Chopped.)

2 stalks celery (Chopped.)

4 cloves garlic (Minced.)

1 tsp thyme (Dried.)

1 tsp rosemary (Dried.)

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1. Cut the chuck roast into 1.5-inch cubes, then season with salt and pepper, and dust with flour.

2. In a hot pan, sear the beef until browned, then set aside.

3. Add the seared beef, carrots, potatoes, onion, celery, and garlic into the slow cooker.

4. Pour in beef broth to cover most ingredients.

5. Add tomato paste, Worcestershire sauce, bay leaf, and dried herbs.

6. Cover and set the slow cooker to low for 8 hours.

7. If the stew is too watery at the end, mix cornstarch with cold water and stir in for the last 30 minutes.

8. You can also mash some potatoes into the stew to help thicken it.

9. Serve with crusty bread or buttermilk biscuits, buttered noodles, or a side of green beans.

Brown the meat for better flavor, don’t overcrowd the slow cooker, and remember to remove the bay leaf before serving.