Servings: 6 servings
Calories: 450kcal
Ingredients
Beef and Vegetables
- 2 lbs beef chuck, trimmed of fat and cut into 2" cubes
- salt and pepper to taste
- 6 pieces yukon gold potatoes, peeled and quartered
- 3 large carrots, cut into 2" pieces or 8 oz. baby carrots
- 4 stalks celery, cut into 2" pieces
- 1 medium yellow onion, diced
- 8 oz mushrooms, sliced optional
Liquid Ingredients
- 1 cup red cooking wine optional
- 2 cups beef stock/broth
- 1 can diced tomatoes, drained (14.5 oz)
Seasonings
- 2 teaspoons garlic, minced
- ¼ cup flour
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- ⅛ teaspoon ground allspice
- 1 tablespoon Worcestershire sauce
Instructions
Preparation
- Toss the beef cubes in flour until fully coated on all sides.
- Heat some oil in a pan over medium-high heat and sear the beef cubes until browned. Remove from the pan and set aside.
- In the same pan, add more oil and sauté the diced onions and minced garlic until fragrant.
- Pour in the red wine and beef broth, scraping off any browned bits from the pan. Let it simmer until it starts to boil.
Cooking
- Layer the bottom of the slow cooker with the quartered potatoes, carrots, and celery.
- Add the seared beef cubes, sautéed onions, garlic broth, and drained diced tomatoes to the slow cooker.
- Season with bay leaf, parsley, allspice, Worcestershire sauce, and salt and pepper.
- Cook on low for 8 hours until flavors blend beautifully.
- Once done, serve hot with crusty bread.
Notes
For serving, ladle into bowls and consider adding a sprinkle of fresh parsley on top. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 5g | Sugar: 5g
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