Ingredients:

  • 2.5 lbs beef chuck, cubed into 1-inch pieces
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 4 large russet potatoes, peeled and cubed
  • 4 large carrots, sliced into thick coins
  • 1 cup frozen peas
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Season the beef chuck generously with salt and pepper. Heat the oil in a large skillet over medium high heat. Brown the beef in batches until a dark, crusty sear develops on all sides. Note: Don't crowd the pan or the meat will steam instead of browning.
  2. Remove the meat and add the diced onion to the same pan. Cook for 5 minutes until translucent and golden. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste smells toasted and fragrant.
  3. Pour in 1 cup of the beef broth to scrape up all those flavorful brown bits from the bottom.
  4. Transfer the beef and the onion mixture into your slow cooker. Add the remaining beef broth, Worcestershire sauce, potatoes, and carrots. Stir gently to combine.
  5. Cover and cook on low for 8 hours until the beef is completely fork tender.
  6. About 20 minutes before serving, whisk the cornstarch and cold water in a small bowl. Stir the slurry and the frozen peas into the slow cooker.
  7. Cover and cook on high for another 15 minutes until the sauce is glossy and thick enough to coat a spoon.