Ingredients
Scale
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 pound radishes, halved or quartered
1 large yellow onion, diced
3 celery stalks, diced
4 garlic cloves, minced
3 cups beef broth
2 tablespoons olive oil
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Heat olive oil in a skillet over medium-high heat
Sear beef cubes until browned, 2-3 minutes per side
Transfer beef to crockpot
Add radishes, onion, celery, and garlic to crockpot
Pour in beef broth
Stir in thyme, salt, and pepper
Cover and cook on low for 8 hours or high for 4-5 hours
Notes
Substitute beef chuck with brisket or round steak
Use daikon radishes for milder flavor
Fennel bulb can replace celery for licorice notes
Leftovers maintain quality in refrigeration for 3-4 days
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (240ml)
- Calories: 380
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg