Preparation Steps

• Pat the beef cubes dry with paper towels and toss them in the 1/4 cup flour until lightly coated; shake off excess flour.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. In two batches, sear the floured beef until browned on all sides (about 2–3 minutes per side); transfer browned pieces to the slow cooker.
• Reduce the skillet heat to medium, add the remaining tablespoon of oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and cook 30 seconds more to release aroma, scraping up any browned bits.
• Pour the sautéed onion and garlic into the slow cooker over the beef. Stir in the tomato paste and Worcestershire sauce so they coat the meat and aromatics.
• Add 2 cups of the beef broth, 1 teaspoon salt, 1/4 teaspoon pepper, and the dried thyme to the slow cooker. Reserve the remaining 1 cup broth for later. Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours).
• After the initial cook time, add the carrots and potatoes to the slow cooker along with the reserved cup of broth. Taste and add the remaining 1 teaspoon salt and remaining pepper if needed. Continue cooking on LOW for 3–4 more hours (or on HIGH for 1½–2 hours), until beef is very tender and vegetables are cooked through.
• If you prefer a thicker gravy, mix 2 tablespoons of the reserved cold water with 1 tablespoon flour (or 1 tablespoon cornstarch) to make a smooth slurry. Stir the slurry into the stew, switch the slow cooker to HIGH, and cook uncovered 15–20 minutes until the sauce has thickened.
• Turn off the slow cooker and let the stew rest for 10 minutes before serving to allow flavors to meld and the sauce to settle.
• Ladle the stew into bowls, sprinkle with chopped parsley if using, and serve warm with crusty bread or over buttered egg noodles.