Categories: Slow Cooker

Ingredients

• 1 tsp olive oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 1/2 tbsp. tomato paste
• 2 lbs. boneless beef chuck shoulder steak, trimmed and cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt
• 1 tbsp. flour
• 1 3/4 cups beef stock
• 1/2 tbsp. Worcestershire
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 6 oz. small cremini mushrooms
• 12 baby carrots
• 3 sprigs of fresh thyme
• 2 bay leaves
• Black pepper
• 3/4 cup frozen peas

Directions

1. Heat a large nonstick skillet over medium-low heat. Add the oil, onion, and celery. Cook until tender, 7-8 minutes. Stir in the tomato paste and transfer to a slow cooker.

2. Return the skillet to the heat, increase the heat to high, add the beef to the pan, and season with the salt. Cook until the meat is browned, 4-5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute.

3. Into the slow cooker, pour the stock, Worcestershire, sweet potato, mushrooms, carrots, thyme, and bay leaves. Season with pepper and stir. Nestle the beef into the mixture.

4. Cover and cook on LOW 8-10 hours, until the beef and potatoes are tender. Add the peas and cook until heated through, about 10 minutes. Discard the thyme sprigs and bay leaves. To serve, divide among 6 serving bowls.

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