Ingredients
- 2 lbs cubed beef chuck
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried thyme
- ½ c all-purpose flour
- 2 tbsp olive oil
- 1 ½ c chopped onions
- ¾ c chopped celery
- 2 ½ c small baby-cut carrots
- 1 tsp minced garlic
- 3 medium boiling potatoes, peeled and chopped
- 1 14.5 oz can low-sodium diced tomatoes,
- 1 ½ to 2 cups low-sodium beef broth and/or dry red wine
- 1 tbsp low-sodium Worcestershire sauce
- 2 bay leaves
Instructions
- Season beef with salt, pepper, and thyme. Roll it in the flour.
- Heat the oil in a large skillet over medium-high heat. When hot, add beef (in batches if necessary to prevent crowding) and cook until browned all over, 4 to 5 minutes. Remove to a slow cooker.
- Discard all but 2 tablespoons of the fat in the skillet. Add onions and celery, and cook until soft, about 5 minutes. Chop 1/2 cup of the carrots and add them to the skillet along with the garlic. Cook 2 minutes, and then transfer to a slow cooker.
- Add the remaining carrots, potatoes, tomatoes, broth or wine, Worcestershire sauce, and bay leaves to the slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 hours. Remove bay leaves before serving.
Notes
Panera Website