Ingredients

2 1/2 lb. beef chuck steak

c. all-purpose flour

1/4 c. olive oil

2 medium brown onions

2 medium carrots

2 stalk celery

1 medium parsnip

1 medium rutabaga

3 clove garlic

1/4 c. tomato paste

14 1/2 oz. canned crushed tomatoes

1 c. beef stock

2 dried bay leaves

10 sprig fresh thyme

Preparation

Step 1Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4 1/2-quart slow cooker.Step 2Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, rutabaga, and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.Step 3Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.

From: Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now!