Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 stalks celery, chopped
  • 1 cup (240ml) beef broth
  • 1 can (14.5 oz / 410g) diced tomatoes (with juice)
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and sear until browned on all sides (about 5-7 minutes). Transfer the beef to the slow cooker.
  2. In the same skillet, add onions and garlic; sauté until softened (about 3-4 minutes). Add sautéed mixture to the slow cooker.
  3. Layer in carrots, potatoes, and celery in the slow cooker.
  4. In a bowl, whisk together beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef and vegetables in the slow cooker.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible.
  6. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.