Hearty slow-cooked beef stew with vegetables — perfect for cozy nights.

2 lbs beef chuck roast, trimmed and cut into 1‑inch cubes

Salt and black pepper, to taste

3 tablespoons all‑purpose flour

1 large onion, chopped

4 cloves garlic, minced

4 medium carrots, sliced

4 medium potatoes, diced

2 ribs celery, chopped

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoon dried thyme

3 cups beef broth

1–2 tablespoons cornstarch + water (slurry)

Fresh parsley for garnish

1. Season beef with salt and pepper, toss in flour to coat.

2. Optional: Sear beef in skillet until browned; transfer to crock pot.

3. In skillet, sauté onion and garlic; scrape browned bits; add to crock pot.

4. Add carrots, potatoes, celery, tomato paste, Worcestershire sauce, herbs and broth.

5. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours.

6. If needed, mix cornstarch + water and stir into stew to thicken near the end.

7. Discard bay leaf, adjust seasoning, garnish and serve.

Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze stew for up to 3 months.

To reheat, add a splash of broth and warm on stovetop.

Keywords: beef stew, crock pot recipe, slow cooker stew