Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions:

  1. Chop the beef, vegetables, and mince the garlic.
  2. In a skillet, brown the beef cubes on medium heat for about 5 minutes.
  3. In the crockpot, add the beef, carrots, potatoes, onion, and garlic.
  4. In a separate bowl, combine the beef broth, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper.
  5. Pour the broth mixture over the ingredients in the crockpot.
  6. Cover and cook on low for 8 hours or high for 4 hours.
  7. If desired, mix the cornstarch and water, then stir it into the stew during the last 30 minutes of cooking.
  8. Once cooked, taste and adjust seasoning as needed before serving.