Ingredients:

  • 1.36 kg beef chuck roast, trimmed and cut into 3.8 cm chunks
  • 680 g Yukon Gold potatoes, scrubbed and quartered
  • 4 large carrots, peeled and cut into 2.5 cm rounds
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 28 g dry onion soup mix
  • 710 ml low-sodium beef bone broth
  • 32 g tomato paste
  • 15 ml Worcestershire sauce
  • 30 g all-purpose flour
  • 16 g cornstarch
  • 2 dried bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Trim the 1.36 kg beef chuck roast of any massive chunks of gristle and cut it into uniform 3.8 cm pieces.
  2. Place the 680 g quartered Yukon Gold potatoes and 4 sliced carrots at the bottom of the slow cooker.
  3. Scatter the diced yellow onion and 4 cloves of minced garlic over the root vegetables until they form a fragrant blanket.
  4. In a separate bowl, combine the 710 ml beef bone broth, 32 g tomato paste, 15 ml Worcestershire sauce, and the 28 g onion soup mix.
  5. Whisk the 30 g all purpose flour into the broth mixture until no white lumps remain.
  6. Pour the liquid over the meat and vegetables, then tuck in the 2 bay leaves and 1 tsp dried thyme.
  7. Cover and cook on LOW for 8 hours.
  8. 30 minutes before serving, whisk the 16 g cornstarch with a splash of cold water and stir it into the pot until the sauce begins to glisten and tighten.
  9. Remove the bay leaves and let the stew sit for 10 minutes until the bubbling subsides and the flavors settle.