Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 3 large carrots, sliced into thick rounds
  • 1 lb baby gold potatoes, halved
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Toss the beef cubes with salt, pepper, and flour until lightly coated.
  2. Optional: Sear the beef in a skillet with olive oil over medium-high heat until a mahogany crust forms.
  3. Place the diced onion, garlic, carrots, and potatoes in the bottom of the slow cooker.
  4. Nestle the beef on top of the vegetables.
  5. Whisk together the beef broth and tomato paste, then pour over the ingredients. Add the thyme and bay leaf.
  6. Cover and cook on Low for 8 hours or High for 4 hours until the beef is fork-tender.
  7. Stir in the zucchini, yellow squash, and frozen peas; cook for an additional 30–45 minutes on High.
  8. Remove the bay leaf and stir in the lemon juice just before serving.