Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 4 cups low-sodium beef bone broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 medium zucchini, sliced into half-moons
  • 1 cup frozen peas
  • 1 cup baby carrots
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until a deep mahogany crust forms on all sides. Transfer seared beef to the crockpot.
  2. Add diced onion, garlic, carrots, and celery to the crockpot. Stir in the tomato paste, thyme, and bay leaf, then pour in the beef bone broth, ensuring the meat is mostly submerged.
  3. Cover and cook on Low for 7–8 hours or High for 4 hours, until the beef is fork-tender.
  4. During the final 45 minutes of cooking, stir in the zucchini and baby carrots.
  5. Once the cooking time expires, stir in the frozen peas and fresh lemon juice. Remove the bay leaf and garnish with fresh parsley before serving.