Ingredients:

  • 2 lb (900 g) beef chuck roast, cut into 1.5-inch (3–4 cm) cubes
  • 1.5 tsp kosher salt (or 1 tsp table salt) (8 g)
  • 1 tsp freshly ground black pepper (2 g)
  • 2 tbsp (30 ml) vegetable oil or canola oil
  • 1 large yellow onion, diced (about 1.5 cups / 200 g)
  • 3 medium carrots, peeled and cut on the bias into 1-inch (2.5 cm) pieces (about 2 cups / 240 g)
  • 3 medium Yukon Gold or red potatoes, cut into 1.5-inch (3–4 cm) chunks (about 1 lb / 450 g)
  • 3 cloves garlic, minced (9–12 g)
  • 2 tbsp (15 g) tomato paste
  • 1/2 cup (120 ml) dry red wine (optional; can substitute additional broth)
  • 3 cups (720 ml) low-sodium beef broth
  • 1 tbsp Worcestershire sauce (15 ml)
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme (2 g fresh / 1 g dried)
  • 2 bay leaves
  • 2 tbsp (16 g) all-purpose flour (or 2 tbsp cornstarch for gluten-free) — for dredging and/or slurry
  • OR 2 tbsp (16 g) cornstarch + 3 tbsp (45 ml) cold water (if using cornstarch slurry)
  • 2 tbsp (30 g) unsalted butter (optional, for shine and richness)
  • 2 tbsp chopped fresh parsley for garnish (optional)

Instructions:

  1. Prep and season: Pat beef dry and season with salt and pepper. Optionally toss beef lightly in 2 tbsp flour to aid browning and thicken the sauce.
  2. Brown the beef: Heat oil in a heavy skillet over medium-high until shimmering. Brown beef in batches 2–3 minutes per side to develop a deep crust; transfer browned pieces to the slow cooker.
  3. Deglaze: Scrape browned bits (fond) from the pan into the slow cooker. Deglaze the skillet with the red wine or a splash of broth, scraping up any remaining browned bits and adding to the cooker.
  4. Sauté aromatics: In the same skillet over medium, add a bit more oil if needed and sauté onion until translucent (3–4 minutes). Add garlic and tomato paste and cook 30–60 seconds until fragrant, then transfer to the slow cooker.
  5. Assemble the slow cooker: Add carrots, potatoes, thyme, bay leaves, Worcestershire sauce and beef broth. Stir gently to combine, ensuring liquid comes about halfway up the solids (it's okay if some pieces stick out).
  6. Cook low and slow: Cover and cook on LOW for 7–8 hours (preferred) or on HIGH for 4–5 hours. Beef should be fork-tender and easily shredded; vegetables should be tender but not mushy.
  7. Thicken and finish: About 30 minutes before serving, make a slurry (2 tbsp cornstarch + 3 tbsp cold water) or a flour paste (1–2 tbsp flour + water). Whisk into 1/2 cup hot liquid removed from the cooker, then stir back into the stew and continue cooking uncovered on HIGH 20–30 minutes until thickened. Stir in butter for shine, remove bay leaves, and adjust seasoning with salt and pepper.
  8. Serve: Garnish with chopped parsley and ladle into bowls. Serve with mashed potatoes, buttered noodles, or crusty bread and check seasoning at the table.