Ingredients:

  • 1 lb beef chuck, cubed
  • 1 lb pork shoulder, cubed
  • 1 lb boneless, skinless chicken thighs, cubed
  • 2 cups carrots, sliced into rounds
  • 2 cups celery, chopped
  • 1 large yellow onion, diced
  • 2 cups gold potatoes, cubed
  • 1 cup frozen peas
  • 1 can (14.5oz) diced tomatoes, fire-roasted
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a skillet over medium high heat. Brown the beef and pork in batches until a dark, mahogany crust forms on all sides. Note: Overcrowding the pan will steam the meat instead of searing it.
  2. In the same pan, quickly sear the chicken thighs until golden. Remove the meat and set aside.
  3. Use a splash of beef broth to deglaze the pan, scraping up all the brown bits (the fond), and pour that liquid into the slow cooker. Note: This is where the most intense flavor lives.
  4. Transfer all seared meats into the slow cooker. Stir in the diced onion, chopped celery, sliced carrots, and cubed potatoes.
  5. Add the tomato paste, Worcestershire sauce, smoked paprika, thyme, and bay leaves to the pot.
  6. Pour in the low sodium beef broth and diced tomatoes. Stir to combine.
  7. Cover and cook on Low for 7–8 hours (or High for 4 hours) until the meats are fork tender.
  8. Stir in the frozen peas 15 minutes before serving until they are bright green and warmed through.
  9. Remove the bay leaves and adjust salt and pepper to taste.