Ingredients:

2 lbs (900 g) beef stew meat, cut into bite-sized pieces

3 large carrots, peeled and sliced

3 medium potatoes, peeled and diced

1 medium onion, diced

2 celery stalks, sliced

3 cloves garlic, minced

3 cups beef broth

1/4 cup tomato paste

2 tsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper, to taste

2 tbsp all-purpose flour (optional, for thickening)

2 tbsp olive oil

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Instructions:

1. Prepare the Beef:

Season the beef with salt and pepper.

In a skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned. This step enhances flavor but can be skipped for convenience.

2. Assemble in the Slow Cooker:

Add the browned beef, carrots, potatoes, onion, celery, and garlic to the slow cooker.

3. Make the Broth:

In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour the mixture over the ingredients in the slow cooker.

4. Cook:

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are soft.

5. Thicken the Stew (Optional):

If you prefer a thicker stew, mix the flour with a few tablespoons of water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.

6. Serve:

Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm with crusty bread

or over rice for a hearty meal.

Enjoy this simple, comforting dish!