Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 3 large carrots, sliced into thick rounds
  • 1 lb baby gold potatoes, halved
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef bone broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Pat the beef cubes dry with a paper towel. Note: Wet meat steams instead of searing, and you'll miss out on that deep brown crust.
  2. Heat avocado oil in a skillet over medium high heat and brown the beef in batches until a dark amber crust forms on all sides. According to [Serious Eats](https://www.seriouseats.com), searing meat creates complex flavor compounds that you just can't get from simmering alone. Transfer the meat to the slow cooker.
  3. Layer the diced onions, garlic, carrots, celery, and potatoes on top of the beef in the slow cooker. Note: This protects the vegetables from the direct heat of the bottom element.
  4. In a small bowl, whisk together the bone broth, apple cider vinegar, and tomato paste.
  5. Pour the liquid over the vegetables until they are just submerged.
  6. Add the bay leaves and dried thyme.
  7. Set the slow cooker to LOW for 8 hours. Note: Avoid using High for this recipe, as it can toughen the beef fibers.
  8. Remove the bay leaves once the meat is fork tender.
  9. Stir in the fresh parsley right before serving to keep the color vibrant and the taste fresh.