Absolutely. The beauty of the electric slow cooker in this recipe is that it cuts down on the time the meat needs to cook, but you can make it on the stovetop, too. Cook the beef stew meat with all the stock (instead of just the chicken stock), covered, for 5-7 hours on low heat. Low and slow wins the race with a cut of meat like stew meat, which needs time to become tender. When the meat is tender enough, simple shred it, make a slurry with the cornstarch and a little water, then drizzle that in and make your gravy.