Ingredients:

  • 2 lbs (907g) beef chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 lb (450g) baby potatoes, halved or quartered
  • 3 large (200g) carrots, sliced into thick rounds
  • 2 stalks (60g) celery, sliced
  • 1 cup (150g) frozen peas
  • 3 cups (710ml) low-sodium beef broth
  • 2 tbsp (32g) tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary
  • 2 bay leaves

Instructions:

  1. Warm the olive oil in a skillet over medium-high heat.
  2. Season the beef cubes with salt and pepper.
  3. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the beef to the slow cooker.
  4. In the same skillet, sauté the onions and garlic for 2-3 minutes until fragrant and translucent, then add them to the slow cooker.
  5. Add the potatoes, carrots, and celery on top of the meat.
  6. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the vegetables.
  7. Tuck in the bay leaves and set the slow cooker to Low for 8 hours or High for 4 hours.
  8. Thirty minutes before serving, stir in the frozen peas.
  9. Remove the bay leaves. For a thicker gravy, mash two of the cooked potato chunks directly into the broth and stir gently.