Ingredients:

  • 3 lbs beef chuck, cut into 2-inch cubes
  • 2 tbsp vegetable oil
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1/4 cup soy sauce
  • 1 cup beef broth, low sodium
  • 2 bay leaves
  • 1 strip lemon rind
  • 1 tbsp Worcestershire sauce
  • 3 medium potatoes, peeled and quartered
  • 3 medium carrots, sliced into thick rounds
  • 1 large red bell pepper, sliced into strips
  • 1 tbsp brown sugar

Instructions:

  1. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until a dark, mahogany crust forms on all sides. Remove meat and set aside.
  2. In the same skillet, sauté the diced onion and minced garlic until the onions are translucent and the garlic is fragrant.
  3. Transfer the seared beef and sautéed aromatics into a 6-quart slow cooker.
  4. In a small bowl, whisk together the tomato sauce, tomato paste, soy sauce, beef broth, and Worcestershire sauce. Pour the mixture over the beef.
  5. Tuck the bay leaves and lemon rind into the sauce.
  6. Cover and cook on LOW for 7-8 hours (or HIGH for 4 hours).
  7. Approximately 2 hours before serving, stir in the quartered potatoes, sliced carrots, red bell pepper, and brown sugar. Continue cooking until vegetables are tender.