# What You'll Need:
→ Meats
01 - 2 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 2 medium onions, chopped
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
→ Spices & Herbs
12 - 2 teaspoons salt, or to taste
13 - 1 teaspoon freshly ground black pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
→ Thickener
17 - 2 tablespoons cornstarch
18 - 2 tablespoons water
# Steps to Follow:
01 - Place beef cubes in the bottom of the slow cooker.
02 - Add carrots, parsnips, potatoes, onions, celery, and garlic evenly over the beef.
03 - In a mixing bowl, whisk together beef broth, diced tomatoes with juice, tomato paste, and Worcestershire sauce. Pour mixture over the layered ingredients.
04 - Sprinkle salt, black pepper, thyme, rosemary over the contents and add bay leaves.
05 - Cover and cook on low setting for 8 hours or on high for 4 to 5 hours, until beef and vegetables are tender.
06 - Thirty minutes before serving, mix cornstarch and water to form a slurry, then stir it into the stew to thicken the sauce.
07 - Remove bay leaves, adjust seasoning to taste, and serve while hot.
