Ingredients

• 2 lb beef stew meat, cubed
• 1½ lb Yukon Gold potatoes, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste (optional)
• 1 tsp dried thyme • 1 tsp paprika
• ½ tsp black pepper • 1¼ tsp kosher salt
• 2 tbsp cornstarch + 2 tbsp water
• 1½ cups shredded sharp cheddar
• 2 tbsp butter (optional) • Parsley to garnish

Directions

1. Load the pot: Add potatoes, onion, garlic, and beef to the slow cooker; season with thyme, paprika, salt, and pepper.
2. Pour & cook: Mix broth, Worcestershire, and tomato paste; pour over. Cook LOW 7–8 hrs or HIGH 3–4 hrs until tender.
3. Thicken: Stir in cornstarch slurry; cook 10–15 min until gravy thickens.
4. Cheese it: Sprinkle cheddar on top; cover 3–5 min to melt. Garnish with parsley.

Tips & Swaps

• Add 1 cup sliced carrots or mushrooms with the potatoes.
• For deeper flavor, brown the beef in a skillet first.
• No slow cooker? Simmer covered on the stovetop 70–90 minutes, adding a splash of broth as needed.