Slow Cooker Beef Stew

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 3 cups beef broth
• 4 medium carrots, cut into 1/2-inch slices
• 4 medium potatoes, cut into 1-inch cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt
• Black pepper

Instructions

1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add 1.5 lb beef chuck (cut into 1-inch cubes), season with salt and black pepper to taste, and brown in batches, about 4 minutes per side until well browned. Transfer to a slow cooker once browned.
2. Add 3 cups beef broth to the slow cooker, scraping up any browned bits from the skillet. Stir in 4 medium carrots (cut into 1/2-inch slices), 4 medium potatoes (cut into 1-inch cubes), 1 medium onion (chopped), 2 cloves garlic (minced), 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 bay leaf. Season with additional salt and black pepper to taste.
3. Cover and cook on LOW for 8 hours or HIGH for 6 hours, until the beef is fork-tender.
4. Remove the bay leaf before serving. If desired, thicken the broth by mixing 2 tablespoons flour with 1/4 cup water to form a slurry, then stir it into the stew and cook on HIGH for an additional 30 minutes.