Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) vegetable oil
  • 3 tbsp (24 g) all-purpose flour
  • 1 tsp (5 g) salt
  • 1/2 tsp (3 g) black pepper
  • 1 large (200 g) yellow onion, diced
  • 4 cloves (20 g) garlic, minced
  • 2 tbsp (32 g) tomato paste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 cup (240 ml) low-sodium beef stock
  • 2 cups (475 ml) low-sodium beef broth
  • 1 lb (450 g) carrots, peeled and sliced into thick coins
  • 1.5 lbs (680 g) Yukon Gold potatoes, cut into 1-inch chunks
  • 2 bay leaves
  • 1 tsp (2 g) dried thyme
  • 1 cup (60 g) frozen peas
  • 1 tbsp (15 g) cornstarch
  • 2 tbsp (30 ml) cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss them in a bowl with the flour, salt, and pepper until lightly coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Brown the beef in batches without crowding the pan until each side has a dark, mahogany-colored crust. Transfer the beef to a plate and set aside.
  4. In the same pan, add the onion and cook for 3 to 5 minutes until translucent. Stir in the garlic and tomato paste and cook for 1 minute, until the paste turns a deep brick red.
  5. Transfer the seared beef and the onion mixture to the slow cooker.
  6. Pour the beef stock into the skillet and scrape the bottom with a wooden spoon to release the browned bits (fond). Pour this mixture over the beef.
  7. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir gently.
  8. Tuck the carrots and potatoes into the liquid.
  9. Cover and cook on Low for 8 hours (or High for 4 to 5 hours), until the beef is fork-tender (about 195-205°F / 90-96°C inside).
  10. About 15 minutes before serving, stir in the frozen peas. The residual heat will cook them while keeping them bright green.
  11. Remove and discard the bay leaves.
  12. For a thicker gravy, whisk the cornstarch with the cold water until smooth. Stir the slurry into the stew and cook on High until the gravy thickens and turns glossy.