A rich and flavorful beef stew made in the crockpot, filled with tender beef, root vegetables, and a hearty broth. Ideal for cold nights and busy days.
Ingredients
2 lbs beef chuck roast, cut into chunks
2 tbsp flour
Salt and black pepper, to taste
2 tbsp oil for browning
4 large carrots, peeled and chopped
3 medium Yukon Gold potatoes, chopped
3 celery stalks, diced
1 large yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 cup frozen peas (optional)
Instructions
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Peel and shred potatoes. Rinse and dry thoroughly.
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Brown the sausage in a skillet. Remove and set aside.
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Sauté onion and bell pepper until soft.
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Add potatoes in an even layer. Press down and cook 6 minutes. Flip and cook another 5 minutes.
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Return sausage to skillet. Season and stir to combine.
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Pour eggs into the pan. Stir as they cook, then add greens.
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Top with cheese. Cover until melted.
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Serve hot.