Step by step

Method

4 steps

1. 1

   Toss 2½ lb beef stew meat with 3 tablespoons flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Heat 2 tablespoons oil in a skillet over medium-high and brown the beef in batches until deeply browned on at least two sides, 3–4 minutes per batch — don't crowd or it'll steam. (Browning is optional but builds a ton of flavor.)

2. 2

   Add the browned beef to the slow cooker with 4 chunked carrots, 3 chunked potatoes, 1 diced onion, 3 minced garlic cloves, 2 tablespoons tomato paste, 2 tablespoons Worcestershire, 1 teaspoon thyme, and 3 cups beef broth. Stir so the tomato paste dissolves into the broth.

3. 3

   Cook on low 8 hours or high 4–5 hours until a fork slides into the beef with almost no resistance and the potatoes are soft through the center.

4. 4

   Taste and adjust salt. If you want it thicker, stir in a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water in the last 20 minutes on high with the lid ajar. Ladle into bowls. You want fall-apart beef and soft vegetables in a savory thick broth — not tough chewy cubes or thin watery soup.