Ingredients:

  • 2 lbs beef chuck roast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 4 cups beef broth, low sodium
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then transfer the beef to the slow cooker.
  2. In the same skillet, add the diced onion, sliced carrots, and sliced celery. Sauté for 3–5 minutes until the onions soften.
  3. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick red.
  4. Pour in the red wine to deglaze the pan, scraping up all the browned bits (fond) from the bottom. Pour the entire mixture over the beef in the slow cooker.
  5. Add the cubed potatoes, beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir to combine.
  6. Cover and cook on low for 8 hours until the beef is fall-apart tender.
  7. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking to thicken the gravy.