Beef Stew With Carrots and Potatoes

There's a reason beef stew keeps turning up on cold-weather dinner lists. The potatoes take on the flavor of the broth, the carrots soften, and a modest amount of beef stretches across several bowls.

Prep Time 25

Cook Time 10 30

Total Time 10 55

Servings 6 servings

Equipment

6-quart slow cooker

Ingredients

2 pounds beef chuck, cut into 1 1/2-inch chunks
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon black pepper
1 tablespoon neutral cooking oil
1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 carrots cut into thick pieces
1 onion, diced
3 garlic cloves, minced
3 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

Season the beef with 1/2 teaspoon salt and the pepper. Heat the oil in a skillet and brown the beef in batches. Transfer to the slow cooker.
Pour a little of the measured broth into the skillet, scrape up the browned bits, and pour everything into the cooker.
Add the vegetables, remaining broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and remaining 1/2 teaspoon salt. Stir to combine.
Cover and cook on low for 8–10 hours, until the beef and vegetables are tender.
Remove the bay leaf. Stir in the cornstarch slurry, switch to high, and cover for 20–30 minutes, until the broth thickens. Adjust the seasoning before serving.

Notes

Cook: 8–10 hours on low, plus 20–30 minutes to thicken. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.