Ingredients:

  • 2 lbs chuck beef, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 large potatoes, diced
  • 1 cup beef broth
  • 1 cup red wine (or additional beef broth)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 bay leaves

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches, browning on all sides. Transfer to the slow cooker.
  2. In the same skillet, add chopped onion and cook until softened. Stir in minced garlic and cook for an additional minute. Add to the slow cooker.
  3. Add the carrots and potatoes to the slow cooker.
  4. In a bowl, combine beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper. Pour mixture over the stew ingredients.
  5. Place the bay leaves on top without stirring.
  6. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
  7. Remove bay leaves before serving. Taste and adjust seasoning if needed.