Ingredients:

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

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a skillet over medium high heat. Brown the beef in batches until a deep brown crust forms on all sides, then transfer the meat to the slow cooker.
  3. Layer the diced onion, carrots, celery, and potatoes on top of the beef in the slow cooker. Stir in the minced garlic.
  4. Whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables.
  5. Add the bay leaves and dried thyme. Cover and cook on Low for 8 hours until the beef is tender and pulls apart easily.
  6. Approximately 30 minutes before serving, whisk cornstarch and cold water in a small bowl to create a slurry.
  7. Stir the slurry into the stew and cook for the final 30 mins until the gravy is thick and glossy.
  8. Remove the bay leaves before serving.