Created by David Angstead on November 30, 2016
- Prep Time: 15m
- Cook Time: 8h 20m
- Total Time: 8h 35m
- Serves: 6
- 2 lbs. Raley’s beef chuck roast, cut into 1-inch cubes, divided
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 4 tsp. olive oil, divided
- 1 large onion, chopped
- 1 fennel bulb, cored and sliced
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 2 cups reduced-sodium chicken broth, divided
- 1/4 cup tomato paste
- 3 tsp. minced fresh thyme, divided, plus additional for garnish (optional)
- 2 carrots, peeled, halved lengthwise and cut into 1-inch pieces
- 2 ripe but firm Bartlett or Anjou pears, peeled, cored and chopped
- 1 bay leaf
- 1 tsp. sherry vinegar or white wine vinegar
- Sprinkle beef with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 2 tsp. oil in a large skillet over medium-high heat. Add half the beef and cook for about 5 minutes or until browned, stirring occasionally. Transfer to a plate and repeat with remaining oil and remaining beef.
- Add onion, fennel and celery to skillet and cook for about 5 minutes or until soft, stirring often. Add garlic and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and tomato paste and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to a boil. Stir in 2 tsp. thyme, remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Place carrots and pears in bottom of 4- or 5-qt. slow cooker. Add onion mixture, then beef. Add bay leaf and pour in remaining broth. Cover and cook on LOW 8 hours, or until vegetables and beef are tender.
- Stir in vinegar and remaining 1 tsp. thyme. Remove and discard bay leaf. Spoon evenly into 6 bowls and sprinkle with additional thyme, if you like.