Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp cracked black pepper
  • 1 tsp kosher salt
  • 1 lb baby gold potatoes, left whole or halved
  • 3 medium carrots, cut into thick rounds
  • 1 medium yellow onion, chunky diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the 2 lbs beef chuck cubes into a large resealable bag or mixing bowl with 1/4 cup all-purpose flour, 1 tsp cracked black pepper, and 1 tsp kosher salt. Shake vigorously until every surface of the meat is evenly coated and dry.
  2. Layer the floured beef at the bottom of a 6-quart slow cooker.
  3. Add the 1 lb baby gold potatoes, 3 medium carrots, 1 medium diced yellow onion, and 3 cloves minced garlic on top of the beef.
  4. In a small jug, whisk together 3 cups low-sodium beef broth, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, 1 tsp dried thyme, and 1 tsp dried rosemary. Pour the liquid over the ingredients in the slow cooker.
  5. Nestle 2 bay leaves on top of the stew.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and has reached an internal temperature of 160°F (71°C).
  7. Just before serving, stir in 1 cup frozen peas and 1/4 cup chopped fresh parsley. Let sit for 2 minutes to allow residual heat to warm the peas.
  8. Remove and discard the bay leaves before plating.