Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 cup frozen peas

Instructions:

  1. Toss the beef cubes in flour, salt, and pepper until evenly coated.
  2. Heat oil in a skillet over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then transfer the beef to the slow cooker.
  3. Sauté the diced onion in the same skillet for 3-5 minutes until translucent. Stir in the garlic and tomato paste and cook for 60 seconds.
  4. Pour 1/4 cup of beef broth into the skillet, scraping the bottom to release the brown bits, then pour the mixture into the slow cooker.
  5. Add the cubed potatoes, sliced carrots, remaining beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir gently.
  6. Cover and cook on Low for 8 hours or High for 4 hours until the beef is tender.
  7. Stir in the frozen peas during the last 15 minutes of cooking. Remove bay leaves before serving.