Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into 1/2-inch rounds
  • 3 stalks celery, sliced
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 cups high-quality beef bone broth
  • 14.5 oz fire-roasted diced tomatoes, with juices
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Heat a skillet over medium high and brown the beef cubes in batches until a dark crust forms. Don't crowd the pan or the meat will steam instead of sear.
  2. Toss the diced onion and garlic into the pan for 2 minutes until fragrant and translucent.
  3. Add a splash of the broth to the skillet, scraping up the brown bits (fond) with a wooden spoon.
  4. Place the potatoes, carrots, and celery into the slow cooker insert.
  5. Transfer the seared beef and onion mixture on top of the vegetables.
  6. Stir together the bone broth, tomatoes, tomato paste, Worcestershire, thyme, and rosemary, then pour over the beef.
  7. Tuck the 2 bay leaves into the liquid.
  8. Cover and cook on Low for 8 hours until the beef is fork tender.
  9. Stir in the frozen corn and frozen peas 30 minutes before serving until heated through.
  10. Stir in the balsamic vinegar to brighten the flavors. Remove the bay leaves and sprinkle with fresh parsley before ladling into deep bowls.