Ingredients
- 1 pound beef chuck cut into cubes
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 pound Yukon Gold potatoes diced
- 3 large carrots cut into bite-size pieces
- 2 sticks celery chopped
- 3 cups low-sodium beef broth
- 1 6-ounce can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 bay leaves
Instructions
- In a skillet over medium-high heat, brown the beef cubes in batches until all sides are seared. Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion until translucent, then add the garlic and cook for an additional minute. Transfer to the slow cooker.
- Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine.
- Place the bay leaves on top of the mixture. Cover and cook on low for 10 hours, or until the beef is tender.
