# What You'll Need:
→ Main Ingredients
01 - 2 pounds beef chuck, cut into 2-inch cubes
02 - 4 carrots, peeled and sliced into 1/2-inch rounds
03 - 3 russet potatoes, peeled and cut into 1-inch cubes
04 - 2 parsnips, peeled and sliced into 1/2-inch rounds
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, finely minced
→ Broth and Seasonings
07 - 4 cups beef broth
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - Kosher salt, to taste
12 - Freshly ground black pepper, to taste
→ Thickening (Optional)
13 - 2 tablespoons cornstarch
# Directions:
01 - Heat a large skillet over medium-high heat and brown beef cubes in batches until all sides are caramelized. This step is optional but enhances flavor.
02 - Transfer browned beef, carrots, potatoes, parsnips, and onion to the slow cooker insert.
03 - Incorporate minced garlic, beef broth, tomato paste, dried thyme, rosemary, salt, and pepper. Stir gently to combine all ingredients evenly.
04 - Cover and cook on low heat for 7 to 8 hours, or until beef and root vegetables are fork-tender.
05 - In a small bowl, whisk cornstarch with cold water until smooth. Thirty minutes before serving, stir the mixture into the stew and allow to simmer until thickened.
