Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 large carrots, sliced into coins
  • 2 stalks celery, chopped
  • 1 lb baby Yukon gold potatoes, halved
  • 1 can (400g) diced tomatoes, no salt added
  • 1 cup frozen peas
  • 2 cups fresh baby spinach

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Pat beef cubes dry and brown in batches until a mahogany crust forms. Transfer beef to the slow cooker.
  2. In the same skillet, sauté diced onion and minced garlic for 3 minutes until fragrant, then scrape the browned bits (fond) into the slow cooker.
  3. Add beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, carrots, celery, potatoes, and diced tomatoes to the slow cooker. Stir gently.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef is tender.
  5. Turn the slow cooker to High for the last 20 minutes. Stir in frozen peas and fresh baby spinach until wilted and warmed through.