# 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 (14.5 oz) can 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
# How to Make It:
01 - Place beef cubes in the bottom of the crockpot.
02 - Arrange carrots, parsnips, potatoes, onions, celery, and garlic over the beef.
03 - Whisk together beef broth, diced tomatoes with juice, tomato paste, and Worcestershire sauce; pour over the layered ingredients.
04 - Sprinkle salt, pepper, thyme, rosemary, then add bay leaves to the crockpot.
05 - Cover and cook on low for 8 hours (or high for 4–5 hours) until beef and vegetables are tender.
06 - Thirty minutes before serving, whisk cornstarch with water to make a slurry and stir into the stew to thicken.
07 - Remove bay leaves, adjust seasoning if necessary, and serve warm.
