Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 3 stalks celery, sliced
  • 3 medium Yukon Gold potatoes, cubed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat; brown the beef in batches until a deep brown crust forms on all sides, then transfer to the slow cooker.
  3. In the same skillet, sauté the diced onion, sliced carrots, and celery for 3–5 minutes until onions are translucent.
  4. Add minced garlic, tomato paste, and Worcestershire sauce to the skillet, stirring to deglaze the brown bits from the pan.
  5. Pour the skillet contents into the slow cooker along with cubed potatoes, fire-roasted diced tomatoes, beef bone broth, bay leaves, and dried thyme.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is velvet-tender.
  7. Just before serving, stir in frozen peas, fresh lemon juice, and chopped parsley for brightness and texture.