Ingredients
- 2 to 2.5 lbs. Chuck Roast, cut into bite-size pieces (trim excess fat)
- Salt and Pepper , to taste
- 2 tbsp Olive Oil
- 1 large onion, chopped
- 1 lb. dutch baby gold potatoes, cubed
- ½ lb. baby carrots, cut in half
- 5 large stalks celery, cut into slices
- 4 cups low sodium beef broth
- 3 tsp garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire Sauce
- 1 tsp dried thyme
- 1 large bay leaf
- 3 tbsp cornstarch
- 3 tbsp water
- 1 ½ cups frozen peas
- 2 tbsp freshly chopped parsley
Instructions
- Trim any excess fat from the beef chuck roast and cut into bite-size pieces. Season with salt and pepper all over, to taste.
- Add oil to a large skillet and heat over medium-high heat. Once hot, add in the beef, working in batches so you don’t overcrowd the pan. Sear the beef on all sides, for about 3 minutes, until nice and browned.
- Add the beef to the slow cooker, along with the onion, potatoes, carrots and celery.
- In a large measuring cup or bowl, whisk together the beef broth, garlic, tomato paste, Worcestershire sauce and thyme. Pour over the beef and vegetables and add the bay leaf on top. Cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
- 20 minutes prior to finishing, remove the bay leaf from the slow cooker. Combine the cornstarch and 3 tbsp water in a small dish and pour into beef stew, then stir to combine. Add in the frozen peas and cover again. Once peas are heated through and gravy has thickened, you are ready to garnish with fresh parsley and enjoy!