This is the tastiest soup I’ve had in a long time, and it’s incredibly easy to prepare with a slow cooker!

1. In a slow cooker, combine the beef, potatoes, carrots, onion, and garlic.

2. In a separate bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper.

3. Pour the broth mixture over the ingredients in the slow cooker.

4. Cover and cook on low for 8-10 hours, or until the beef is tender and the potatoes are cooked through.

5. About 15 minutes before serving, sprinkle the shredded cheddar cheese on top and allow it to melt.

6. Serve hot, garnished with fresh parsley.

For a sweeter twist, add a cup of sweet corn or a handful of peas during the last hour of cooking. If you have picky eaters, you can puree some of the vegetables into the broth for a smoother texture. For a gluten-free version, ensure that your beef broth is gluten-free, and consider adding some gluten-free flour as a thickener if desired. If you prefer a bit of spice, a pinch of red pepper flakes can add a subtle kick to the stew.