Beef Stew

Looking for a cozy, hearty, comforting beef stew recipe?  This one is easy to make in a crock pot (or an Instant Pot).

1 1/2 lbs chuck roast, cut into bite-sized pieces

Sea salt and freshly-cracked black pepper

1 Tbsp butter or olive oil

2 1/2 cups beef stock

1 lb Yukon Gold potatoes, cut into bite-sized pieces

8 oz baby bella mushrooms, halved or quartered

1 medium white onion, diced

2 celery stalks, diced

2 large carrots, diced

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

2 bay leaves

2 - 3 Tbsp cornstarch (plus 2 - 3 Tbsp cold water)

Season the roast evenly with salt and pepper.  Heat the butter in a large saute pan over medium-high heat.  Add the steak in a single even layer - working in batches if needed - and cook the roast briefly on all sides until seared.  

Stir together seared beef, beef stock, potatoes, mushrooms, onions, celery, carrots, tomato paste, Worcestershire sauce, and bay leaves to the bowl of a large slow cooker.  Toss briefly to combine.  

Cover and cook on high for 4 hours or low for 7 - 8 hours, until the roast and veggies are tender.  Remove and discard the bay leaves.  

In a separate bowl, whisk together the cornstarch and cold water until combined.  Add the mixture to the still-simmering gravy a few tablespoons at a time until it reaches your desired level of thickness.  

Taste, season and serve.  Add salt and pepper to taste.  Serve warm.