Slow Cooker Beef Stew

Ingredients:

• 1 kg beef chuck (cut into cubes)

• 4 large potatoes (peeled and diced)

• 3 carrots (sliced)

• 1 onion (chopped)

• 3 cloves garlic (minced)

• 4 cups beef broth

• 1 tsp thyme

• 1 tsp rosemary

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tbsp all-purpose flour

• Salt and pepper to taste

• 2 tbsp olive oil

Instructions:

1. Brown the beef
   Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides for 4–5 minutes. Transfer the beef to the slow cooker.

2. Prepare the vegetables
   Add the diced potatoes, carrots, onions, and garlic to the slow cooker with the beef.

3. Make the broth
   In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.

4. Cook the stew
   Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.

5. Thicken the stew
   About 30 minutes before serving, whisk the flour into ¼ cup of cold water to make a slurry. Stir this into the stew to thicken the broth.

6. Serve
   Ladle the stew into bowls and serve with crusty bread or over rice.