Ingredients:

  • 2 pounds beef chuck, cubed
  • 4 medium carrots, sliced (about 2 cups)
  • 3 medium potatoes, diced (about 4 cups)
  • 1 onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Instructions:

  1. Chop the vegetables (carrots, potatoes, onion) and mince the garlic.
  2. In a mixing bowl, season the cubed beef with salt, pepper, and toss with flour until coated.
  3. Place the beef at the bottom of the crock pot, followed by the carrots, potatoes, onion, and garlic.
  4. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary.
  5. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
  6. In the last 30 minutes, combine flour and water to make a paste, stir into the stew, and allow it to thicken.
  7. Taste and adjust seasoning as needed. Serve warm.