Ingredients:

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

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper; sear in batches until a deep brown crust forms on all sides. Transfer meat to the slow cooker.
  2. In the same skillet, sauté diced onions and celery for 3–5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red.
  3. Add the seared beef, carrots, and potatoes to the slow cooker.
  4. Pour the red wine into the searing pan to scrape up the brown bits (fond), then pour that liquid into the slow cooker. Add beef broth, thyme, and bay leaves.
  5. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the beef is fork-tender.
  6. In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
  7. Stir the slurry into the stew during the last 30 minutes of cooking until the liquid thickens into a velvety gravy.