Slow Cooker Beef Stew

Instructions

1. 01

   Place 1/4 cup all-purpose flour, 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a 6-quart or larger slow cooker and stir to combine.

2. 02

   Dice 1 medium yellow onion (about 1 1/2 cups). Peel and cut 4 medium carrots crosswise into 1-inch-thick rounds (about 2 1/2 cups). Cut 2 medium celery stalks crosswise into 1/2-inch-thick pieces (about 3/4 cup). Cut 1 pound Yukon gold or red potatoes into 1-inch pieces.

3. 03

   Trim off any large pieces of surface fat from 2 1/4 pounds boneless beef chuck roast, then cut into 1 to 1 1/2-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. Add the vegetables and 2 dried bay leaves.

4. 04

   Place 1 1/2 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce in a liquid measuring cup or medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine.

5. 05

   Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. Taste and season with more kosher salt and black pepper as needed. Serve topped with chopped fresh parsley leaves and more black pepper if desired.

6. 06

   Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.