Ingredients:

  • 2 lbs (900g) beef stew meat or beef tips, cut into 1- to 2-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into ½-inch chunks
  • 3-4 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 2 celery stalks, sliced
  • 1 cup (240ml) beef broth (plus more, if needed)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper
  • 1 teaspoon (2g) dried thyme
  • 1 teaspoon (2g) dried rosemary
  • 1 bay leaf
  • 2 tablespoons (15g) cornstarch
  • 2 tablespoons (30ml) cold water
  • Fresh parsley, chopped

Instructions:

  1. If desired, brown beef tips in olive oil in a skillet over medium-high heat. Transfer to the slow cooker.
  2. Add chopped onion, garlic, carrots, potatoes, and celery to the slow cooker with the beef.
  3. Pour in beef broth and Worcestershire sauce. Season with salt, pepper, thyme, rosemary, and add the bay leaf.
  4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until the beef is fork-tender and the vegetables are soft. Check broth level periodically and add more if needed to ensure the meat is partially submerged.
  5. In the last 30 minutes of cooking, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the slow cooker and cook until the sauce thickens.
  6. Remove bay leaf. Garnish with chopped parsley, if desired. Serve hot.