Slow Cooker Beef Stew

Ingredients

Instructions

1. 1

   COAT THE BEEF: Place beef cubes in a large bowl. Add tapioca starch (this will thicken the stew), 1 tsp salt, and 1/2 tsp pepper. Toss until all pieces are evenly coated with the starch mixture. The coating helps create a thicker, more luxurious gravy.

2. 2

   LAYER THE VEGETABLES: Place the cubed potatoes, sliced carrots, celery, and diced onion in the bottom of your slow cooker. Spread them in an even layer. The vegetables go on the bottom because they take longer to cook than the beef in a slow cooker's moist environment.

3. 3

   ADD THE BEEF: Arrange the coated beef cubes in a single layer on top of the vegetables. Try not to crowd them too much - this allows heat to circulate and cook everything evenly.

4. 4

   PREPARE THE LIQUID: In a medium bowl or large measuring cup, whisk together the GF beef broth and tomato paste until the tomato paste is completely dissolved. Pour this mixture evenly over the beef and vegetables. The liquid should come about 2/3 up the ingredients - don't worry if the beef isn't fully submerged.

5. 5

   SEASON: Sprinkle the dried thyme evenly over everything. Nestle the bay leaves into the liquid. Do not stir - the layers are intentional for proper cooking.

6. 6

   SLOW COOK: Cover and cook on LOW for 8-10 hours, or HIGH for 4-5 hours. The stew is done when the beef is fork-tender and falls apart easily, and the vegetables are soft but not mushy. The gravy should be thickened and coat the back of a spoon. If too thin, remove the lid and cook on HIGH for 30 minutes to reduce.

7. 7

   FINISH AND SERVE: Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Gently stir to combine, being careful not to break up the vegetables too much. Ladle into warm bowls and serve immediately. This stew is even better the next day once flavors have melded.