Slow Cooker Beef Stew

cookingclassy.com

Courtney Carra

2 ½ lbs chuck roast, trimmed of excess fat and diced into 1-½ inch cubes (you should have about 2 lbs once trimmed)

2 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped (1 ½ cups)

3 medium celery stalks, chopped (1 ¼ cups)

4 cloves garlic, minced (1 ½ Tbsp)

¼ cup tomato paste

3 cups low-sodium beef broth or chicken broth, divided

1 Tbsp Worcestershire sauce

1 Tbsp low-sodium soy sauce

1 Tbsp minced fresh thyme (or 1 tsp dried)

1 (7-inch) single sprig rosemary (or ¾ tsp dried)

1 ½ lbs yellow potatoes, diced into 1 ½-inch chunks

1 lb carrots, peeled and cut into 1-inch chunks (don't use thin carrots)

1 ½ Tbsp cornstarch (depending on how thick you like it)

1 ½ cups frozen petite peas

¼ cup minced fresh parsley

Directions at cookingclassy.com

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