Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 3 large carrots, sliced into thick coins
  • 1½ lbs baby Yukon Gold potatoes, halved
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp alcohol-free Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the beef dry with paper towels. In a bowl, toss the beef with 1/4 cup flour, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add beef in batches—do not crowd the pan—and sear until a rich brown crust forms on all sides. Transfer the browned meat to the slow cooker.
  3. In the same skillet, add the diced onion and cook for 3 minutes until translucent. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 60 seconds until the paste turns a deep brick red.
  4. Pour a small amount of beef broth into the skillet to scrape up the browned bits from the bottom, then pour the mixture into the slow cooker.
  5. Add the sliced carrots, halved potatoes, thyme sprigs, and rosemary sprig to the pot. Pour in the remaining beef broth and 1 tbsp Worcestershire sauce. Stir gently to combine.
  6. Cover and cook on Low for 8 hours or High for 4 hours. The beef is done when it reaches an internal temperature of 195–205°F (90–96°C) and yields easily to a fork with zero resistance.
  7. Discard the woody herb stems. For a thicker consistency, mash two of the cooked potato chunks directly into the sauce and stir.