Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds stew meat, or chuck roast cut into 1-inch cubes
  • Kosher salt and black pepper, to taste
  • 1 pound baby red or gold potatoes
  • 1 pound of carrots
  • 1 onion, diced
  • 3-6 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 1/4 cup all-purpose flour

Directions:

  • Heat olive oil in a large skillet over medium heat.
  • Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned.
  • Place potatoes, and carrots into a 6-qt slow cooker.
  • Make or heat the beef broth.
  • Stir in tomato paste, Worcestershire, thyme, rosemary, paprika, and caraway seeds to the beef broth.
  • Mince the garlic and chop the onion.
  • Place the browned beef in the pot with the carrots and potatoes.
  • Add the onions and garlic to the pan the beef just cooked in.
  • Once the onions and garlic start to brown, pour in the broth mixture and bring to a boil.
  • Once boiling, turn off the heat, and place it all in the pot.
  • Add two bay leaves to the pot.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • About an hour before you want to eat, ladle out about 1 cup of stew broth in to a bowl to cool.
  • Just before you eat, whisk the flour into the cup of stew broth until all the flour is dissolved.
  • Pour the flour mixture into the slow cooker, and stir together.
  • Serve immediately, garnished with parsley, if desired.

Pictures for reference:

Wisk together.