Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 1 oz dry onion soup mix
  • 3 cups low sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 1-inch coins
  • 2 stalks celery, sliced into thick crescents
  • 1 medium yellow onion, coarsely chopped
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup frozen peas
  • 1 tsp dried thyme

Instructions:

  1. Trim the 2 lbs beef chuck roast of any thick, waxy fat and cut into 1.5 inch cubes.
  2. Place the beef in the slow cooker and sprinkle with 1 oz dry onion soup mix and 1 tsp dried thyme, tossing to coat.
  3. Scatter the 3 minced garlic cloves, chopped yellow onion, 3 large carrots (1 inch coins), and 2 sliced stalks of celery over the beef.
  4. Layer the 1 lb halved baby Yukon Gold potatoes on top of the meat and vegetables.
  5. Combine 3 cups beef bone broth and 1 tbsp Worcestershire sauce, then pour gently over the ingredients.
  6. Cover and cook on Low for 8 hours until the beef is tender and pulls apart easily with a fork.
  7. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth. Stir the slurry into the hot stew.
  8. Add 1 cup frozen peas to the pot.
  9. Cover and cook on High for an additional 15 minutes until the broth has thickened into a velvety glaze and the peas are bright green.
  10. Turn off the heat and let the stew sit for 5 minutes until the internal bubbling stops and the flavors settle.