Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 medium carrots, sliced into rounds
  • 2 medium potatoes, diced (about 1-inch pieces)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional; replace with more beef broth if preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil for browning meat

Instructions:

  1. Prep the Vegetables: Start by washing and peeling your vegetables. Chop the onions and garlic finely, slice the carrots into rounds, and dice the potatoes.
  2. Brown the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, add the cubed beef in batches to avoid overcrowding. Brown on all sides for about five minutes per batch until a deep color forms. Remove from heat.
  3. Combine Ingredients in Crock Pot: Transfer browned beef to your crock pot with locking handle and carry bag. Add in chopped onions, minced garlic, sliced carrots, diced potatoes.
  4. Mix Liquids: In a separate bowl or measuring jug combine beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme and rosemary.
  5. Seasoning: Pour the liquid mixture over the meat and vegetables in your slow cooker. Stir gently to combine everything evenly without breaking up any of the potato chunks.
  6. Cook It Slow: Cover with lid securely locked in place as needed for transportability if youre taking it somewhere! Set your slow cooker on low for about eight hours or high for about four hours until meat is tender.