2 1/2 pounds beef chuck roast, cut into 1-inch pieces
salt & freshly ground black pepper
1 pound roma tomatoes, chopped
1 white onion, chopped
3 medium garlic cloves, chopped
3 TBSP soy sauce
3 medium carrots, cut into 1-inch slices
1 pound baby gold potatoes, halved
2 bay leaves
2 TBSP cold water
2 TBSP cornstarch
DIRECTIONS
Generously season the beef pieces all over with salt & pepper.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat.
Sear HALF the beef pieces in the dutch oven until well browned, about 3 minutes without moving the beef then flip the beef and brown for 3 more minutes, stirring occasionally.
Transfer the browned beef to a 6-quart slow cooker then add the remaining 1 TBSP of oil to the dutch oven and sear the remaining beef the same way.
Transfer all the seared beef to the slow cooker and set aside.
Keep the dutch oven over medium-high heat and add the tomatoes, garlic, onion, and soy sauce then use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits and continue to cook, stirring occasionally, until tomatoes start breaking down, about 5 minutes.
Transfer the contents of the dutch oven to the slow cooker along with the carrots, potatoes, and bay leaves then stir to combine with the beef.
Place the lid on the slow cooker and cook on LOW for about 7 hours.
In a small bowl mix together the cold water and cornstarch until well combined then take the lid off the slow cooker and stir the cornstarch mixture into the stew.
Continue to cook the stew with the lid off, stirring occasionally, for about 10 more minutes.
Taste the stew and season with additional salt & pepper as needed.
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