• In a large skillet over medium-high heat, brown the stew beef for about 5-6 minutes, until seared on all sides. You don't need to cook it all the way through.
• Chop the potatoes, onion, and carrots. Add the potatoes, carrots, peas, onion, and garlic to the crockpot. Add the browned beef on top.
• In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, rosemary, paprika, and a generous pinch of salt and pepper. Pour this mixture over the meat and vegetables in the crock pot.
• Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.
• Thicken the Stew (Optional):If you want a thicker stew, mix the cornstarch with cold water until smooth. Stir it into the stew about 30 minutes before serving, and continue to cook on high. This will help the stew thicken up.
• Before serving, taste the stew and adjust seasonings, adding more salt, pepper, or herbs as needed.

Options for Extra Flavor

• Red Wine: For a richer flavor, you can substitute 1 cup of beef broth with red wine.
• Herb Blend: If you have fresh herbs, like rosemary or thyme, feel free to swap dried for fresh.