Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • ½ cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season beef cubes with salt and pepper. Sear in a skillet over medium high heat with olive oil until a deep brown crust forms on all sides. Note: Work in batches so you don't crowd the pan and steam the meat.
  2. In the same skillet, sauté diced onions and minced garlic for 2 minutes until the onions are translucent and the pan is deglazed. Note: Use the moisture from the onions to scrape up those brown bits (fond) from the meat.
  3. Transfer the seared meat and the sautéed aromatics into the slow cooker.
  4. Layer the halved baby potatoes, sliced carrots, and chopped celery on top of the beef. Note: Putting veggies on top prevents them from overcooking against the bottom heat source.
  5. Whisk together low sodium beef broth, red wine, tomato paste, and Worcestershire sauce in a pitcher. Pour the liquid over the vegetables and add bay leaves and thyme.
  6. Cover and set the slow cooker to Low for 8 hours until the beef is fork tender and pulls apart easily.
  7. Whisk cornstarch and cold water in a small bowl to create a smooth slurry.
  8. Stir the slurry into the stew during the last 30 minutes of cooking. Note: Stir gently so you don't break up the vegetables.
  9. Leave the lid slightly ajar for the final 15 minutes until the sauce reduces into a glossy, thick consistency.