Ingredients

The following ingredients have 4 Servings
  • 1 pound lean chuck beef (cut into cubes)
  • 1/4 cup flour ( (non-grain based flour for Whole30 plan))
  • 2 tablespoons extra virgin olive oil
  • 2 celery (stalks, cut into slices)
  • 3 carrots (large, sliced into thick rounds)
  • 1/2 cup snap peas (shelled)
  • 2 potatoes of any variety (medium, peeled and cut into bite-sized pieces)
  • 1/2 cup red bell pepper (diced)
  • 1 yellow onion (medium, chopped)
  • 2 garlic cloves (minced)
  • 1 bay leaf
  • 2 teaspoons dried thyme ((or 1 tablespoon fresh thyme leaves))
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon black pepper (divided)
  • 2 1/2 cups beef broth (low-sodium)
  • 1/2 cup red wine (optional beef broth)
  • 1/4 cup flat parsley (chopped (optional for garnish))
  • 2 tablespoons tomato paste ((optional, but helps to thicken up the stew))

Instruction

  • Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
  • Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!
  • Garnish with chopped parsley if desired.