2 pounds cubed beef chuck
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp dried thyme
1/2 cup flour
2 TBS olive oil
1 1/2 cups chopped onions
3/4 cup chopped celery
2 1/2 cup small baby-cut carrots
1 tsp minced garlic
3 medium boiling potatoes, peeled and chopped
1 can low-sodium diced tomatoes
1 1/2-2 cups low-sodium beef broth and/or dry red wine
1 TBS low-sodium Worcestershire sauce
2 bay leaves
1. Season beef with salt, pepper, and thyme. Roll it in the flour.
2. 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, 4-5 minutes. Remove to a slow cooker.
3. Discard all but 2 TBS 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.
4. Add the remaining carrots, potatoes, tomatoes, broth or wine, Worcestershire sauce, and bay leaves to the slow cooker. Cover and cook on high for 4-5 hours or on low for 8 hours. Remove bay leaves before serving.
Such a delicious, hearty soup!