Ingredients:

  • 5 lbs Beef Chuck Roast, trimmed and cut into 1-inch (2.5 cm) cubes
  • 1/4 cup (30 g) All-Purpose Flour
  • 1 tablespoon (15 g) Kosher Salt (for seasoning the flour)
  • 1 teaspoon (5 ml) Freshly Ground Black Pepper
  • 2 tablespoons (30 ml) Vegetable Oil (or neutral oil)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon (15 g) Tomato Purée (Paste)
  • 1 cup (240 ml) Dry Red Wine (optional, e.g., Merlot or Cabernet Sauvignon)
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 3 cups (720 ml) Low-Sodium Beef Stock
  • 3 medium Carrots, peeled and cut into large chunks
  • 2 stalks Celery, cut into 1-inch pieces
  • 5 lbs Small Potatoes (e.g., Yukon Gold or baby potatoes), quartered
  • 1 teaspoon (5 ml) Dried Thyme
  • 2 large Bay Leaves
  • 1 tablespoon (15 g) Cornflour (Cornstarch), mixed with 2 tablespoons of cold water (a slurry)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)
  • Salt and Pepper (for final adjustment)

Instructions:

  1. Season the Beef: In a large bowl, toss the cubed beef chuck with the flour, 1 tablespoon of salt, and pepper. Ensure the beef is evenly coated.
  2. Sear the Meat: Heat the vegetable oil in a heavy-bottomed skillet over high heat. Sear the beef in batches until deeply browned on all sides (2–3 minutes per side). Transfer the seared beef directly into the slow cooker basin.
  3. Sauté Aromatics: Reduce the skillet heat to medium. Add the chopped onion and sauté for 4–5 minutes until softened. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze the Pan: Pour the red wine (if using) into the hot skillet. Use a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pan. Let the wine simmer and reduce slightly for 2 minutes.
  5. Add Liquid Base: Pour the wine mixture (or just the stock if omitting wine) and the beef stock into the slow cooker with the beef. Stir in the Worcestershire sauce, dried thyme, and bay leaves.
  6. Load the Vegetables: Add the carrots, celery, and potatoes on top of the beef and liquid mixture. Do not stir vigorously.
  7. Cook: Cover the slow cooker. Cook on the Low setting for 8–10 hours, or on the High setting for 4–5 hours, until the beef is fork-tender and the potatoes are soft.
  8. Thicken the Stew: Once cooked, remove the bay leaves. If the stew seems too thin, whisk the cornflour slurry into the liquid. Cover and cook on High for 10–15 minutes, or until the gravy thickens slightly.
  9. Final Seasoning Check: Taste the stew and adjust the seasoning with additional salt and pepper as needed. A squeeze of lemon juice or a dash of vinegar can brighten the flavour here.
  10. Garnish and Serve: Ladle the stew into bowls and garnish generously with fresh chopped parsley. Serve with crusty bread or mashed potatoes.