This version is prepared in a slow cooker and simmered for 8 hours creating a rich and flavorful broth, meat that is tender, and veggies that are perfectly cooked. The Worcestershire sauce helps build umami and the arrowroot/butter paste makes the sauce thick and rich with a silky texture.
2 to 4-pound chuck roast
2 teaspoons salt
½ teaspoon fresh pepper
1 teaspoon avocado oil
1 large onion diced
1 bunch carrots, tops removed, peeled, and cut into 3-inch pieces
6 ribs of celery cut into 3-inch pieces
8 ounces cremini or white button mushrooms stems removed and cut in half if they are large
1-pound Yukon potatoes cubed
4 cloves garlic peeled and smashed with the blade of a knife
3 cups beef, chicken, or turkey bone broth
1-16-ounce Irish stout (optional; increase broth if not using)
1 tablespoon Worcestershire sauce or tamari sauce
¼ cup tomato paste
1 bay leaf
Couple sprigs of fresh thyme
2 tablespoons butter
2 tablespoons arrowroot or tapioca starch or flour
Using paper towels, pat the chuck roast dry. Season both sides with ½ teaspoon of salt and the pepper. Heat oil in a large skillet over medium-high heat. Add the chuck roast and sear on both sides, 3 to 4 minutes per side. Transfer to a cutting board.
Add the onions and sauté for a couple minutes, scraping up any browned bits from the pan. Remove from heat and add to the bottom of the slow cooker.
Cube the chuck roast into 2 to 3-inch pieces then add to the slow cooker.
Add the carrots, celery, mushrooms, potatoes, garlic, broth, Irish stout (if using), Worcestershire, tomato paste, bay leaf, thyme, and the remaining 1 ½ teaspoons of salt.
Cook for 8 hours on low. After 7 hours, mix together the butter and arrowroot with a fork (I use my fingers, as well) until it forms a ball. Stir into the beef stew and allow to cook and thicken an additional hour.