# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 2 cups frozen peas
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups gluten-free beef broth
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
12 - 1½ tsp salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Other
17 - 2 tbsp olive oil
18 - 2 tbsp cornstarch (optional, for thickening)
19 - 2 tbsp water (optional, for thickening)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, about 4 to 5 minutes per batch, then transfer to slow cooker.
02 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
03 - Pour in beef broth, diced tomatoes with juices, tomato paste, and Worcestershire sauce.
04 - Add salt, black pepper, thyme, rosemary, and bay leaves; stir gently to combine.
05 - Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until beef is tender and vegetables are cooked through.
06 - About 30 minutes before serving, stir in frozen peas.
07 - If desired, mix cornstarch with water to form a slurry, stir into stew, and cook for 20 to 30 minutes until thickened.
08 - Remove bay leaves, adjust seasoning to taste, and serve hot.
