Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 medium carrots, sliced (about 2 cups)
  • 3 medium potatoes, peeled and cubed (about 2 cups)
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for browning the beef, optional)

Instructions:

  1. Wash and chop all vegetables and cut the beef into cubes, seasoning with salt and pepper.
  2. In a large pan, heat olive oil over medium-high. Add beef in batches and brown on all sides (3-4 minutes).
  3. Place beef at the bottom of the slow cooker. Layer chopped vegetables on top. Add garlic, tomato paste, herbs, and bay leaves.
  4. Pour in beef broth and stir gently to combine.
  5. Cover and cook on low for 8 hours or high for 4 hours.
  6. Remove bay leaves before serving. Adjust seasoning if needed and serve warm.