Ingredients

• 1.2 kilos chuck roast, (trimmed of excess fat and diced into 3 cm cubes)
• 2 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped
  
• 3 medium celery stalks, chopped
  
• 4 cloves garlic, minced
  
• 1/3 cup tomato paste
  
• 2 cups chicken broth, (use extra of cooking in slow cooker)
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp coconut aminos
  
• 2 Tbsp chopped fresh thyme
  
• 2 Tbsp chopped rosemary
  
• 750 grams sweet potatoes, (chopped into 4 cm chunks)
  
• 500 grams carrots, (cut into 3 cm chunks)
  
• 2 cups frozen peas
  
• 2 cups chopped silverbeet or other green veg
  
• 1/4 cup chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large heavy bottomed pan over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.
   
2. Sear in Dutch oven until browned, turning once halfway through, about 4 - 5 minutes total. Add an additional 1 Tbsp oil to pan, repeat with remaining beef. Leave excess oil in pan.
   
3. Add remaining 1/2 Tbsp oil to oil in pan (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.
   
4. Add chicken broth, Worcestershire, coconut aminos, thyme, rosemary, potatoes and carrots into Dutch oven, then season lightly with salt and pepper (add more to taste at the end).
   
5. Cover, bring to the boil and simmer gently for 3 hours.
   
6. Stir in peas, greens and half of the parsley. Serve garnished with remaining parsley.