Ingredients:

  • 3 lbs beef chuck steak, cut into 2-inch chunks
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup unsweetened grape juice
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 medium yellow onion, sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into thick rounds
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
  3. Brown the beef in batches, searing each side until a rich brown crust forms; do not crowd the pan. Remove the meat and set it aside on a plate.
  4. Place the sliced yellow onion and minced garlic at the bottom of the slow cooker to create a flavor bed.
  5. Arrange the seared beef chunks on top of the aromatics.
  6. Surround the meat with the halved baby potatoes and thick carrot rounds.
  7. In a small bowl, whisk together 1 cup unsweetened grape juice, 2 cups low-sodium beef broth, 2 tbsp Worcestershire sauce, and 1 tsp dried thyme. Pour the mixture over the beef and vegetables.
  8. Tuck in 2 bay leaves. Cover and cook on Low for 8 hours or High for 4 hours until the meat yields easily to a fork and reaches an internal temperature of about 200°F (93°C).
  9. Carefully remove the beef and vegetables from the pot and place them on a serving platter.
  10. Whisk 2 tbsp cornstarch and 2 tbsp cold water together in a small cup to create a slurry.
  11. Stir the slurry into the hot liquid remaining in the slow cooker.
  12. Turn the slow cooker to High for 15 minutes, stirring occasionally, until the liquid transforms into a silky, thick gravy.
  13. Pour the gravy over the meat and vegetables before serving.