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  • 1 pound lean chuck beef, cut into cubes
  • 3 stalks celery, cut into slices
  • 3 large carrots, sliced into thick rounds
  • 2 medium potatoes, any variety, peeled/cut, bite-sized pieces
  • 1/2 cup roasted bell peppers
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 3 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1/4 cup white whole wheat flour or all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher or sea salt
  • 3/4 teaspoon black pepper, divided
  • 4 cups (1 quart) low-sodium beef broth
  • 1 cup red wine, (optional vegetable or chicken broth)
  • 1/4 cup chopped flat parsley, (optional for garnish)


Remove meat from fridge and allow to sit uncovered on countertop for 20 minutes, until it reaches room temperature. Pat cubes dry with clean kitchen towel or paper towel. Sprinkle all the salt and and 1/2 teaspoon pepper on all sides of the beef cubes. Spread flour out on a small plate and dredge the beef cubes in the flour, coating all sides. Shake off excess flour.

Place oil in bottom of a large pot over medium heat. Add some beef cubes. Do not crowd the pan, but brown the beef cubes in batches, for about 2 minutes per batch, just cooking the outsides. Beef does not need to be cooked through, just lightly browned.

Add beef and all other ingredients to slow cooker, along with juices from pot. Cook on low for 6 to 8 hours. Remove bay leaf before serving.

Note: Garnish with chopped parsley and 1 tablespoon grated carrot, if desired.

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