Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby gold potatoes, halved
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Heat avocado oil in a skillet over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then transfer to the slow cooker.
  3. Pour 1/2 cup of beef broth into the hot skillet and scrape up the brown bits (fond) from the bottom. Pour this liquid into the slow cooker.
  4. Add diced onions, celery, and garlic to the crockpot. Stir in the tomato paste, Worcestershire sauce, and dried thyme.
  5. Pour in the remaining beef broth and nestle in the potatoes and carrots.
  6. Add bay leaves. Cover and cook on Low for 8 hours or High for 4 hours.
  7. Whisk cornstarch and cold water together to create a slurry. Stir into the stew during the last 30 minutes of cooking to thicken the gravy.