Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1/4 cup dry red wine
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions:

  1. Chop the beef, potatoes, and carrots into uniform 1-inch pieces; mince the garlic and dice the onion.
  2. Place the beef cubes, potatoes, carrots, onion, and garlic into the bottom of the slow cooker.
  3. In a small bowl or measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, red wine, thyme, salt, and pepper.
  4. Pour the liquid mixture over the meat and vegetables, then tuck in the bay leaves.
  5. Cover and cook on Low for 8 hours (recommended) or High for 4 hours until the beef is mahogany-colored and tender.
  6. Stir in the frozen peas during the last 15 minutes of cooking until they are heated through.