Ingredients:
2 lbs beef chuck, cut into 1½-inch cubes
4 medium potatoes, peeled and cut into chunks
4 carrots, sliced
1 medium onion, chopped
2 celery stalks, sliced
3 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp fresh parsley, chopped
Instructions:
Season the beef with salt and black pepper, then lightly coat with flour.
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until nicely seared.
Add the potatoes, carrots, onion, celery, and garlic to the slow cooker.
Place the browned beef on top of the vegetables.
Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and paprika. Pour over everything.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Stir gently, taste, and adjust seasoning if needed.
Garnish with fresh parsley and serve warm with crusty bread.
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