Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup radishes, halved or quartered
  • 2 medium carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season with salt and pepper.
  2. Heat oil in a skillet over high heat until shimmering. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the meat to the cooking pot.
  3. In the same skillet, sauté diced onion and celery for 3-5 minutes until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  5. Deglaze the pan with a splash of beef broth, scraping up the brown bits (fond) from the bottom.
  6. Combine the seared beef, aromatic mixture, radishes, carrots, bone broth, Worcestershire sauce, and herbs in the pot.
  7. Cook using one of two methods: Slow Cooker (LOW for 6-8 hours or HIGH for 4 hours) or Instant Pot (High Pressure for 35 minutes followed by a 10-minute natural pressure release).