Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 3 tbsp All-purpose flour
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 large Yellow Onion, chopped into 1-inch pieces
  • 3 cloves Garlic, minced
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large Carrots, sliced into 0.5-inch rounds
  • 2 stalks Celery, sliced into 0.5-inch pieces
  • 1 cup Frozen peas
  • 3 cups Low-sodium beef broth
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 Dried Bay leaves
  • 1 tsp Dried thyme

Instructions:

  1. Toss the 2 lbs of cubed chuck roast in a bowl with the 3 tbsp flour, 1 tsp salt, and 0.5 tsp pepper until fully coated.
  2. Heat 2 tbsp oil in a skillet over medium high heat. Brown the beef in batches until a deep brown crust forms on all sides.
  3. Remove beef to the crockpot. In the same skillet, add the chopped onion and cook for 3 minutes until slightly translucent.
  4. Add 3 cloves minced garlic and 2 tbsp tomato paste to the onions. Stir for 1 minute until the paste turns a dark brick red.
  5. Pour a splash of the 3 cups beef broth into the hot skillet. Use a wooden spoon to scrape the bottom until all the brown bits are dissolved.
  6. Transfer the onion mixture, 1 lb potatoes, 4 carrots, and 2 stalks celery into the slow cooker with the beef.
  7. Pour in the remaining beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, and 1 tsp dried thyme.
  8. Cover and cook on LOW for 8 hours.
  9. Stir in the 1 cup frozen peas 15 minutes before serving until they are bright green and heated through.
  10. Remove bay leaves, taste for salt, and serve hot in deep bowls.