Ingredients:

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

Instructions:

  1. Pat the beef cubes dry with paper towels to ensure a proper sear.
  2. Season beef with salt and pepper, then dredge lightly in flour, shaking off the excess.
  3. Heat olive oil in the skillet over medium-high heat until shimmering. Brown the beef in batches until a deep mahogany crust forms on all sides. Transfer the seared meat to the slow cooker.
  4. In the same skillet, sauté the diced onion and celery for 3–4 minutes until translucent.
  5. Add the minced garlic and tomato paste, stirring for 60 seconds until the paste turns a dark brick red.
  6. Deglaze the pan with 1/2 cup of the beef broth, scraping up all the brown bits, then pour the mixture into the slow cooker.
  7. Add sweet potatoes, carrots, remaining beef broth, Worcestershire sauce, thyme, and the bay leaf to the slow cooker. Stir gently to combine.
  8. Cover and cook on low for 8 hours until the beef is fork-tender.
  9. Stir in the frozen peas during the last 15 minutes of cooking until heated through. Remove the bay leaf before serving.