Ingredients:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 4 large carrots, sliced
  • 3 stalks celery, diced
  • 2 medium potatoes, diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides, about 4-5 minutes per batch.
  3. In the same skillet, add onions and garlic. Sauté until softened, about 2 minutes.
  4. Transfer beef and onion mixture to the slow cooker.
  5. Add beef broth, carrots, celery, potatoes, bay leaves, thyme, and Worcestershire sauce to the slow cooker.
  6. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours.
  7. Once cooking time is up, remove bay leaves and adjust seasoning if necessary.