Classic Slow-Cooker Beef Stew (adapted from Cozycakes Cottage)
2 pounds of chuck roast, trimmed and chopped in 1 to 1.5 inch pieces
salt and pepper
2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons tomato paste
2 to 3 cups beef broth
2 Tb Worcestershire sauce
2 stalks of celery, diced
4-6 medium red potatoes, peeled and cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
1 bay leaf
1 tsp fresh (or dried) thyme
2 tablespoons plain gelatin or tapioca (For thickening. You can skip it if you'd like!)
1 cup frozen peas (optional)
Pat the meat dry with a paper towel and season with salt and pepper. Toss to coat each piece well. Heat oil in a skillet on medium-high heat. Add half of the meat in a single layer and brown just the outside.
When the bottom is browned, flip it and brown again. You don't want it cooked through, just well-browned on the outside. This helps with the flavor, and somehow the texture of your meat.
Remove the meat and place in the slow-cooker. Brown the other half of your meat, and add it to the slow-cooker.
Turn the heat down to medium and add more oil or a few tablespoons of butter. Add onions and sprinkle with a bit of salt. Cook till translucent and softened, scraping browned beef bits up to cook with the onions. Those bits are an important part of your flavors!
Add the Worcestershire, 2 cups broth, and tomato paste to the onions in the skillet. Mix and cook until it begins to boil.
Place the celery, carrots, potatoes, bay leaves, and thyme in the slow cooker. Pour broth mixture over everything in the slow cooker. Add gelatin/tapioca to the slow cooker and stir everything together. Add a few pinched of salt and black pepper. Cover and cook for 6 hours. About an hour before you want to serve, check the stew, season if needed, stir gently, and add more broth if necessary. Continue to cook for one more hour. Remove bay leaves and enjoy!