Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Vegetable oil
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, smashed and minced
  • 1 tbsp Tomato paste
  • 1 lb Yukon Gold Potatoes, chopped into 1-inch chunks
  • 3 large Carrots, peeled and sliced into thick rounds
  • 2 stalks Celery, sliced
  • 1 cup Dry Red Wine
  • 2 cups Beef Bone Broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs Fresh Thyme
  • 1 Dried Bay Leaf
  • Salt and Black Pepper to taste
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water
  • 1 cup Frozen Peas

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat.
  2. Sear the beef in batches until a dark, crusty brown forms on all sides. Transfer the seared beef to the slow cooker.
  3. Add the diced yellow onion and celery to the pan, cooking 4 minutes until softened and translucent.
  4. Add the minced garlic and 1 tbsp tomato paste. Stir constantly for 60 seconds until the paste turns brick red and fragrant.
  5. Pour in 1 cup of red wine. Scrape the bottom of the pan with a wooden spoon until all the brown bits (fond) are dissolved.
  6. Transfer the beef and onion mixture into the slow cooker. Add the 1 lb potatoes, sliced carrots, 2 cups beef bone broth, and 1 tbsp Worcestershire sauce.
  7. Nestled the thyme sprigs and bay leaf into the liquid.
  8. Cover and cook on LOW for 8 hours until the beef is tender and gives way easily.
  9. Whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir the slurry into the pot and cook on HIGH for 15 minutes until the sauce is glossy and thick.
  10. Stir in 1 cup of frozen peas. Let them sit for 5 minutes until bright green and heated through.