Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp all-purpose flour
  • 3 large carrots, peeled and sliced into 1/2-inch thick coins
  • 3 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 large yellow onion, diced finely
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups low-sodium beef stock
  • 14.5 oz canned diced tomatoes, with juices
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 dried bay leaves

Instructions:

  1. Dredge the beef. Season the 2 lbs beef chuck roast cubes with 0.5 tsp salt and 0.5 tsp black pepper, then toss with 2 tbsp all purpose flour until coated. Note: The flour acts as a built in thickener for the sauce later.
  2. Sear the meat. Heat your cast iron skillet over medium high heat and sear the beef for approximately 8 minutes until a deep brown crust forms on all sides.
  3. Layer the aromatics. Place the diced yellow onion, 2 sliced ribs of celery, and 3 cloves of minced garlic into the bottom of the 6 quart crock pot.
  4. Add the bulk. Transfer the seared beef, 3 sliced large carrots, and 3 cubed Yukon Gold potatoes into the slow cooker.
  5. Mix the liquids. In a bowl, whisk together 4 cups beef stock, 14.5 oz canned diced tomatoes (with juices), 2 tbsp Worcestershire sauce, and 1 tbsp tomato paste.
  6. Season the pot. Stir in 1 tsp dried thyme, 1 tsp dried oregano, and 2 dried bay leaves.
  7. Slow cook. Cover and cook on Low for 8 hours until the beef is tender and gives way under a fork.
  8. Add the greens. Stir in 1 cup frozen peas during the last 20 minutes of cooking. Note: Adding them too early makes them grey and mushy.
  9. Final check. Remove the bay leaves and taste the sauce. Adjust with extra salt or pepper until the flavors pop.
  10. Serve. Ladle into deep bowls, making sure everyone gets a good mix of beef, potatoes, and that rich gravy. > Chef's Tip: If you want a deeper chocolatey color and a more robust flavor, add a teaspoon of instant espresso powder to the beef stock. It won't taste like coffee, I promise; it just makes the beef taste more beefy. Beef Tenderloin Roast Recipe: Roasted to Perfection — Master this beef tenderloin roast recipe using a foolproof searing and roasti...Ground Beef Recipe with Garlic and Herbs for 4 Servings — Master this Ground Beef Recipe with Garlic and Herbs. Our step-by-step timing...Baked Beans with Ground Beef: Caramelized Recipe for 11 Servings — Master this baked beans with ground beef recipe for a smoky, caramelized side... $img_2$