Prep Time
30 mins
Total Time
3 hrs
Yield
8 servings
Ingredients
- 1 Tbsp olive oil
- 2 lbs cubed beef (I used chuck roast)
- 1 (15 oz) can stewed tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 1 cup fresh or frozen peas
- 1 lb baby potatoes, sliced in half
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary (or 1/2 teaspoon dried)
- 1 bay leaf
Instructions
- Drizzle olive oil in a large skillet on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes. (You could also skip the browning step and just add the raw meat to your crock pot, but browning the meat adds more depth of flavor!)
- Once the meat is browned, add it to your crock pot along with the rest of ingredients, cover and cook on low for 7 to 8 hours. Serve and enjoy!