Slow Cooker Savory Beef & Potato Stew
This recipe focuses on developing a deep, umami-rich gravy and ensuring the beef literally melts in your mouth.
Ingredients
The Meat & Veggies:
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Beef: 1.5 kg (approx. 3 lbs) of Chuck Steak or Stewing Beef, cut into large 5cm cubes.
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Potatoes: 4 large Yukon Gold or Russet potatoes, peeled and cubed into bite-sized chunks.
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Aromatics: 1 large onion (diced) and 4 cloves of garlic (minced).
The Braising Liquid (The Secret to the Color):
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Broth: 500ml (2 cups) Beef broth (low sodium preferred).
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Richness: 2 tbsp Worcestershire sauce and 1 tbsp Soy sauce (for that dark color).
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Tomato Paste: 2 tbsp (sautéed for depth).
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Herbs: 2 bay leaves, 1 tsp dried thyme, and 1 tsp dried rosemary.
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Thickener: 3 tbsp cornstarch mixed with 3 tbsp cold water (slurry).
