Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch (2.5cm) cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp all-purpose flour (optional, for thickening)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 tbsp (1 stick, 113g) unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ cup (120ml) beef broth
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Season beef cubes with salt and pepper. Dredge lightly in flour (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing on all sides. Remove from skillet and set aside. (This step enhances flavour and texture but can be skipped to save time.)
  3. Place potatoes, onion, carrots, and celery in the bottom of the slow cooker. Add the browned beef (or unbrowned).
  4. In the same skillet (or a small saucepan), melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Stir in Worcestershire sauce, thyme, and rosemary.
  5. Pour the garlic butter sauce over the beef and vegetables in the slow cooker. Add beef broth.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until beef is very tender and potatoes are cooked through.
  7. Garnish with fresh parsley (if desired). Serve hot.