Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 large carrots, peeled and sliced into rounds
  • 3 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 6 cups beef bone broth
  • 14.5 oz canned diced tomatoes with juices
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 dried bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Pat beef cubes dry and season with salt and pepper. Heat avocado oil in a skillet over medium-high heat and sear the beef in batches until a brown crust forms. Transfer meat to the slow cooker and deglaze the skillet with a splash of broth, adding the juices to the pot.
  2. Add the cubed potatoes, carrots, celery, diced onion, and minced garlic to the slow cooker.
  3. In a separate bowl, whisk together the beef bone broth, diced tomatoes, Worcestershire sauce, tomato paste, and dried thyme. Pour the mixture over the meat and vegetables.
  4. Add the dried bay leaves. Cover and cook on Low for 8 hours (or High for 4 hours), keeping the lid closed to maintain heat.
  5. During the final 30 minutes of cooking, stir in the frozen peas and green beans. Remove the bay leaves before serving.