Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 4 large carrots, sliced into thick rounds
  • 1.5 lbs baby yellow potatoes, halved
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp sea salt

Instructions:

  1. Toss the cubed beef chuck in a bowl with flour, salt, and pepper until lightly coated.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms on all sides (about 3-5 minutes per batch). Transfer seared beef to the slow cooker.
  3. In the same skillet, sauté the diced onion and celery for 3 minutes until softened, then stir in the garlic for 30 seconds. Pour these into the slow cooker.
  4. Pour a splash of beef broth into the hot skillet, scraping up all the brown bits (fond) from the bottom. Pour this liquid into the slow cooker.
  5. Add carrots, potatoes, tomato paste, Worcestershire sauce, thyme, and bay leaves to the slow cooker.
  6. Pour the remaining beef bone broth over the mixture until everything is just covered.
  7. Cover and set to Low for 7-8 hours or High for 4 hours until the beef is fork-tender.
  8. Stir in the frozen peas 15 minutes before serving.