Ingredients:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 medium potatoes, peeled and diced (about 4 cups)
  • 3 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Optional: Fresh parsley for garnish

Instructions:

  1. - Wash and peel the potatoes and carrots. Dice the potatoes into about one-inch pieces and slice the carrots. Chop the onion finely and mince the garlic.
  2. - In a skillet over medium-high heat, sear the beef cubes until browned on all sides (about 5 minutes). This step enhances flavor but can be skipped for a quicker prep time.
  3. - Place diced potatoes at the bottom of your crock pot with locking lid. Add sliced carrots followed by chopped onions and minced garlic.
  4. - Sprinkle thyme, salt, and pepper over veggies.
  5. - If you browned your meat earlier, add it to the crock pot now; if not, simply add raw beef cubes directly. Pour in beef broth until all ingredients are covered. Stir gently to combine.
  6. - Drizzle Worcestershire sauce over everything and tuck bay leaves into mixture.
  7. - Lock lid onto crock pot securely to prevent steam from escaping. Set your slow cooker to low for approximately eight hours or high for four hours.
  8. - Once cooking time is up, carefully remove bay leaves from stew. Taste stew before serving; adjust seasoning with additional salt or pepper as needed.