3cups720ml chicken stock (I used Imagine no-chicken stock)
700gbeef chuckcut into chunks
Salt and black pepper to taste
2medium carrotscut into bite-size pieces
1large yellow oniondiced
3ribs celerycut into 2 inch pieces
3-4yukon gold potatoeswash and cubed
Add all the ingredients into slow cooker.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together arrowroot flour and 2 tbsp water. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until thickened.
(Optional) For a more flavourful stew, you can saute the onion, and garlic before adding it into the crock pot. Additionally, you can brown the beef on all sides before stewing. Browning the aromatics and beef gives more depth to the dish.