Slow Cooker Beef Stew with Potatoes Carrots

Ingredients

• 2 lb (900 g) beef chuck, cut into large cubes
• 1½ lb (680 g) baby potatoes
• 4 carrots, cut into thick pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water
• Fresh parsley, chopped

Instructions

1. Season the beef with salt, pepper, paprika, thyme, and rosemary.
2. Heat olive oil in a skillet and brown the beef on all sides.
3. Place the potatoes, carrots, onion, and garlic in the slow cooker.
4. Add the browned beef on top.
5. Mix the beef broth, tomato paste, and Worcestershire sauce, then pour it into the slow cooker.
6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and vegetables are tender.
7. Mix cornstarch with cold water. Stir it into the stew during the last 20–30 minutes to thicken the gravy.
8. Taste and adjust the seasoning.
9. Garnish with fresh parsley and serve hot.

Tip: For a richer flavor, brown the beef well before adding it to the slow cooker. This gives the gravy a deeper, more savory taste.