Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium gluten-free beef broth
  • 2 tbsp gluten-free Worcestershire sauce
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs baby potatoes, halved
  • 1 medium yellow onion, diced
  • 2 stalks celery, sliced
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper.
  2. Heat avocado oil in a skillet over medium-high heat until shimmering. Sear the beef in batches until a deep mahogany crust forms on all sides, then transfer the browned beef to the slow cooker.
  3. Add the diced onion, garlic, carrots, potatoes, and celery to the slow cooker.
  4. In a small bowl, whisk together the beef broth, gluten-free Worcestershire sauce, and tomato paste. Pour the liquid over the meat and vegetables.
  5. Nestle the bay leaves and thyme on top. Cover and cook on Low for 8 hours or High for 4-5 hours until the beef is tender.
  6. Remove the bay leaves. In a small cup, whisk the cornstarch and cold water into a smooth slurry.
  7. Stir the slurry into the bubbling stew. Cover and cook on High for an additional 15-30 minutes until thickened.
  8. Garnish with chopped fresh parsley before serving.