Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 4 cups low sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 large yellow onion, diced
  • 4 large carrots, peeled and sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 3 stalks celery, sliced
  • 1 cup frozen peas
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef cubes dry and toss with flour, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat; sear the beef in batches until a mahogany-colored crust forms on all sides, then transfer the browned beef to the crockpot.
  3. In the same skillet, sauté the diced onions and minced garlic for 3 minutes until fragrant.
  4. Stir in the tomato paste for 60 seconds to caramelize, then deglaze the pan with red wine, scraping up all the brown bits from the bottom.
  5. Pour the deglazed liquid into the crockpot.
  6. Add the carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, and bay leaves to the crockpot and stir gently to combine.
  7. Cover and cook on Low for 8 hours or High for 4 hours until the beef is fork-tender.
  8. Whisk cornstarch and cold water together to create a slurry; stir into the stew during the final stage of cooking to thicken the gravy.
  9. Stir in the frozen peas just before serving.