# What You’ll Need:
→ Beef & Seasoning
01 - 900g beef chuck, cut into 4cm cubes
02 - Salt and black pepper, to taste
03 - 2 tablespoons all-purpose flour
04 - 2 tablespoons olive oil (for browning, optional)
→ Vegetables
05 - 3 medium carrots, peeled and cut into chunks
06 - 3 medium potatoes, peeled and cubed
07 - 2 celery stalks, sliced
08 - 1 medium onion, chopped
09 - 3 garlic cloves, minced
→ Broth & Flavor
10 - 750ml beef broth
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf
→ Thickener
16 - 1 tablespoon cornstarch
17 - 2 tablespoons cold water
# How to Make It:
01 - Season beef cubes with salt and pepper, then toss with flour to lightly coat.
02 - Heat olive oil in a skillet and brown the beef in batches for deeper flavor. Transfer to slow cooker.
03 - Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the meat and vegetables.
05 - Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender and vegetables are cooked through.
06 - For a thicker stew, mix cornstarch and water, then stir into the slow cooker. Cook on HIGH for an additional 15–20 minutes until thickened.
07 - Remove bay leaf and adjust seasoning if needed before serving.
