Slow Cooker Beef Stew 🥩🥕🥔 Ingredients For the stew base: 2 lbs beef chuck roast, cut into 1-inch cubes 1 lb Yukon Gold potatoes, peeled and cut into large chunks 3 large carrots, sliced into thick rounds 1 medium yellow onion, diced 3 cloves garlic, minced 3 cups beef broth 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp salt 1/2 tsp black pepper For the finish: 1/4 cup cold water mixed with 2 Tbsp cornstarch (slurry) 1/2 cup frozen peas (optional) 2 Tbsp fresh parsley