Ingredients:

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

Instructions:

  1. Toss the beef cubes in a bowl with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add the beef in batches to avoid crowding and sear until a chestnut brown crust forms on all sides. Transfer the browned beef to the slow cooker.
  3. In the same skillet, add the diced yellow onion and cook until translucent, about 5 minutes.
  4. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  5. Pour in a small amount of the beef broth with a splash of vinegar to deglaze the pan, scraping up all the brown bits from the bottom.
  6. Pour the onion mixture over the beef in the slow cooker.
  7. Stir in the remaining beef broth with a splash of vinegar, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Tuck in the 2 bay leaves.
  8. Add the 4 sliced carrots and 1½ lbs Yukon Gold potato chunks on top of the meat.
  9. Cover and cook on Low for 8 hours or High for 4-5 hours until the meat is fall-apart tender and reaches a safe internal temperature of 145°F (63°C), then let it rest for 3 minutes.
  10. Stir in the frozen peas during the last 15 minutes of cooking to keep them vibrant green.
  11. Remove the bay leaves before serving.