Ingredients

The following ingredients have 4 Servings
  • 2 lb. beef chuck roast  (cut into 2-inch chunks.)
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons gluten-free all-purpose flour (or arrow flour for Paleo and Whole30)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup white onion (chopped)
  • 4 garlic cloves (minced)
  • 1/3 cup tomato paste
  • 1 tablespoon Worcestershire Sauce
  • 1 cup carrot (cut into 2-inch chunks.)
  • 4 medium Yukon Gold potatoes (diced into 2-inch pieces.)
  • 1 3/4 cups low-sodium beef broth
  • 2 bay leaves
  • 1/2 cup peas
  • Fresh chopped parsley (for garnish)

Instruction

  • In a large bowl, pat beef dry with a paper towel. Season with salt, pepper and flour.
  • Add olive oil in a skillet over medium-high heat. When the skillet is hot enough add the meat and sear on all sides until golden brown. It will take about 5-10 minutes. Transfer the meat to the slow cooker.
  • In the same skillet, add onions and garlic and if necessary add a little bit more of olive oil. Cook for 2-3 minutes. Scrape the pan with a wooden spoon to get all browned meat bits. Add tomato paste and Worcestershire Sauce. Mix everything well. Transfer it to the slow cooker.
  • Add remaining ingredients (don’t add the fresh parsley) to the slow cooker. Give a good stir and season with salt and pepper to taste.
  • Close the slow cooker and cook on high for 5 hours or on low for 8 hours.
  • Remove the bay leaves, stir in the peas, and garnish with parsley before serving.