Categories: Slow Cooker
Ingredients
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 1/2 tbsp. tomato paste
- 2 lbs. boneless beef chuck shoulder steak, trimmed and cut into 1 1/2-inch cubes
- 1 1/2 tsp kosher salt
- 1 tbsp. flour
- 1 3/4 cups beef stock
- 1/2 tbsp. Worcestershire
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 6 oz. small cremini mushrooms
- 12 baby carrots
- 3 sprigs of fresh thyme
- 2 bay leaves
- Black pepper
- 3/4 cup frozen peas
Directions
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Heat a large nonstick skillet over medium-low heat. Add the oil, onion, and celery. Cook until tender, 7-8 minutes. Stir in the tomato paste and transfer to a slow cooker.
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Return the skillet to the heat, increase the heat to high, add the beef to the pan, and season with the salt. Cook until the meat is browned, 4-5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute.
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Into the slow cooker, pour the stock, Worcestershire, sweet potato, mushrooms, carrots, thyme, and bay leaves. Season with pepper and stir. Nestle the beef into the mixture.
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Cover and cook on LOW 8-10 hours, until the beef and potatoes are tender. Add the peas and cook until heated through, about 10 minutes. Discard the thyme sprigs and bay leaves. To serve, divide among 6 serving bowls.