Ingredients:

  • 1.36 kg Beef Chuck Roast, cut into 3.8 cm cubes
  • 30 g All-purpose flour
  • 5 ml Smoked paprika
  • 5 ml Sea salt
  • 2.5 ml Freshly cracked black pepper
  • 30 ml Avocado oil
  • 680 g Yukon Gold potatoes, chopped into 2.5 cm chunks
  • 4 Large carrots, peeled and sliced into 1.3 cm rounds
  • 1 Large yellow onion, diced
  • 3 Cloves garlic, smashed and minced
  • 2 Stalks celery, sliced
  • 475 ml Low-sodium beef bone broth
  • 15 ml Worcestershire sauce
  • 15 ml Tomato paste
  • 1 packet Low-sodium onion soup mix
  • 15 ml Balsamic vinegar
  • 2 Bay leaves
  • 3 Sprigs fresh thyme

Instructions:

  1. Pat the beef cubes bone-dry with paper towels. In a large bowl, toss the beef with flour, smoked paprika, sea salt, and black pepper until evenly coated.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the beef in batches until a dark brown crust forms on all sides. Transfer seared beef to a plate.
  3. Place the chopped potatoes, carrots, diced onion, minced garlic, and sliced celery in the bottom of a 6-quart slow cooker.
  4. Layer the seared beef cubes on top of the vegetables.
  5. In a medium bowl, whisk together the beef bone broth, Worcestershire sauce, tomato paste, onion soup mix, and balsamic vinegar.
  6. Pour the liquid mixture over the beef and vegetables. Place the bay leaves and fresh thyme sprigs on top.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender and the sauce has thickened.