Let’s make a stew that warms the soul! Heat the olive oil in a big skillet over medium-high—pat the beef cubes dry, season with salt and pepper, and brown ‘em in batches. Get that golden crust—takes about 5 minutes per batch. Oh, the sizzle!
Toss the browned beef into your slow cooker—don’t lose those juicy bits! In the same skillet, sauté the onion ‘til soft—about 4 minutes—then add the garlic for 30 seconds. Scrape it all into the slow cooker—flavor gold!
Pile in the carrots, potatoes, beef broth, tomato paste, thyme, and a bay leaf if you’ve got it. Give it a good stir—everything should be cozy and mingled. Taste the broth—adjust the salt and pepper ‘til it’s just right!
Cover it up and set your slow cooker—low for 8 hours if you’ve got all day, or high for 4 hours if you’re hungry sooner. Walk away—let it work its magic while the house fills with that beefy, herby smell!
When it’s done, peek inside—beef should be fork-tender and veggies soft. Fish out the bay leaf if you used it. Give it a stir—see how thick and rich it got? If it’s too thin, mash a few potatoes into it—natural thickener!
Ladle it into bowls—steam rising, flavors deep. Serve with crusty bread, over rice, or just solo—it’s a meal in itself! This is slow-cooked love—dig in and feel the comfort in every bite!