Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and minced
  • 3 large carrots, peeled and cut into 1-inch rounds
  • 1 lb Yukon Gold potatoes, scrubbed and cubed
  • 2 stalks celery, sliced
  • 1 cup dry red wine
  • 3 cups beef bone broth, low-sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions:

  1. Toss the 2 lbs of beef cubes with salt, pepper, and 1/4 cup flour until every piece is coated. Note: This flour creates the roux that thickens your stew later.
  2. Heat 2 tbsp oil in a skillet and brown the beef in batches until a dark crust forms. Note: Do not overcrowd the pan or the meat will steam instead of sear.
  3. Remove the beef and add the diced onion to the same pan, cooking for 3 minutes until translucent and golden.
  4. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and darkened.
  5. Pour in 1 cup dry red wine, scraping the bottom of the pan with a wooden spoon until all the brown bits are dissolved.
  6. Place the 1 lb of cubed potatoes, 3 sliced carrots, and 2 stalks of celery in the bottom of the slow cooker.
  7. Pour the wine mixture, 3 cups beef bone broth, 1 tbsp Worcestershire sauce, and the dried herbs over the vegetables.
  8. Nestle the seared beef cubes and any accumulated juices into the liquid, ensuring they are mostly submerged.
  9. Cover and set the heat to low for 8 hours until the beef is fork tender.
  10. Taste the broth and add more salt or pepper if needed, then remove the 2 bay leaves before serving.