Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cups low-sodium beef bone broth
  • ½ cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby gold potatoes, halved
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Fresh parsley for garnish

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the beef in batches until a deep mahogany crust forms on all sides, then transfer the beef to the slow cooker.
  3. In the same skillet, sauté the diced onion, carrots, and celery for 5 minutes until onions are translucent. Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
  4. Deglaze the skillet with red wine, scraping up all the brown bits (fond) from the bottom, and pour the mixture over the beef in the slow cooker.
  5. Add the low-sodium beef bone broth, Worcestershire sauce, dried thyme, and bay leaves. Stir gently to combine.
  6. Cover and cook on Low for 8 hours.
  7. Approximately 2 hours before the end of cooking, stir in the halved baby gold potatoes.
  8. Once the cooking time is complete, stir in the frozen peas and the cornstarch slurry (cornstarch mixed with cold water).
  9. Cook on high for an additional 15-30 minutes until the sauce is thickened and glossy. Remove bay leaves and garnish with fresh parsley before serving.