Ingredients:

  • 3 lbs chuck steak, cut into 1-inch thick slices
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 cup beef broth, low sodium
  • 1/4 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 large yellow onion, sliced into half-moons
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby potatoes, halved

Instructions:

  1. Pat the chuck steaks completely dry with paper towels. Season generously with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side until a deep brown crust forms, then transfer the beef to the slow cooker.
  3. In the same skillet, add the sliced onions and sauté for 3 minutes until softened. Stir in the smashed garlic and tomato paste for 60 seconds.
  4. Pour in the dry red wine to deglaze the pan, scraping up all the brown bits from the bottom.
  5. Pour the skillet contents (onions and deglazed liquid) over the beef in the slow cooker.
  6. Stir in the beef broth, Worcestershire sauce, and dried thyme. Tuck the bay leaves into the liquid.
  7. Nestle the halved baby potatoes around the edges of the beef.
  8. Cover and cook on Low for 6 hours until the beef yields easily to a fork.