Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb red potatoes, quartered
  • 4 large carrots, cut into 1-inch rounds
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with sea salt and black pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat. Brown the beef in batches until a dark, crispy crust forms on all sides. Transfer the seared meat to the slow cooker.
  3. In the same skillet, add the diced onions and sauté for 3 minutes. Add the minced garlic cloves and tomato paste, cooking until the paste turns a dark mahogany color.
  4. Pour 1 cup of the beef broth into the skillet to deglaze, scraping up the browned bits (fond) from the bottom. Pour this mixture into the slow cooker over the beef.
  5. Add the red potatoes, carrots, and celery to the slow cooker. Pour in the remaining beef broth and balsamic vinegar. Add the bay leaves and thyme.
  6. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender and the vegetables are soft.