Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups gold potatoes, cubed into 1-inch pieces
  • 2 large carrots, sliced into thick rounds
  • 1 cup frozen peas
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp smoked paprika

Instructions:

  1. Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper. Peel and cube the butternut squash and potatoes into roughly 1-inch pieces.
  2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until a mahogany-colored crust forms on all sides; remove meat and set aside. In the same pan, sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic for 30 seconds.
  3. Transfer the browned beef and sautéed aromatics into the slow cooker. Add the cubed butternut squash, potatoes, and carrots.
  4. Stir in the tomato paste, Worcestershire sauce, thyme, smoked paprika, and bay leaves. Pour the beef broth over the top until the ingredients are just submerged.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours). Once the beef is fork-tender, stir in the frozen peas and let them warm through for 10 minutes. Remove the bay leaves before serving.