# Ingredient List:
→ Meats
01 - 2 pounds boneless beef chuck, trimmed and cut into 2-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced into 1-inch pieces
03 - 2 medium parsnips, peeled and sliced into 1-inch pieces
04 - 2 celery stalks, sliced into 1-inch pieces
05 - 1 large yellow onion, chopped
06 - 2 medium Yukon Gold potatoes, peeled and diced
→ Seasonings and Liquids
07 - 4 cups low-sodium beef broth
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
→ Thickener
15 - 3 tablespoons all-purpose flour
→ Fats
16 - 2 tablespoons olive oil
# Directions:
01 - Pat beef cubes dry with paper towels and season lightly with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, 2-3 minutes per side, and transfer to a slow cooker.
02 - Reduce skillet heat to medium and add chopped onion. Sauté for 3 minutes until softened. Stir in the tomato paste and cook for an additional minute, scraping up caramelized bits. Transfer mixture to the slow cooker.
03 - Add carrots, parsnips, celery, and potatoes to the slow cooker. Sprinkle with flour and stir gently to coat. Pour in beef broth and Worcestershire sauce. Add bay leaves, thyme, rosemary, remaining salt, and pepper.
04 - Cover and cook on low for 8 hours or on high for 4-5 hours until beef and vegetables are fork-tender. Remove bay leaves before serving.
