Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 cups beef broth
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1 cup celery, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add beef in batches to avoid overcrowding; brown on all sides.
  3. Remove and transfer browned beef to the slow cooker.
  4. In the same skillet, sauté onion and garlic until fragrant and soft.
  5. Transfer to the slow cooker with the beef.
  6. Add diced carrots, potatoes, and celery to the slow cooker.
  7. Stir in beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
  8. Cover and cook on low for 8 hours or high for 4 hours.
  9. Check the stew periodically for seasoning; adjust as needed.
  10. Remove bay leaf before serving.
  11. Ladle into bowls and enjoy!