Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour (plus extra for dredging, if desired)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper. Dredge in flour (optional).
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides.
  3. Add the seared beef to the slow cooker. Add the chopped onion, garlic, carrots, celery, and potatoes.
  4. Pour in the beef broth and red wine (if using). Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaf.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is fork-tender and the vegetables are soft.
  6. During the last 30 minutes of cooking, stir in the frozen peas. Whisk together cornstarch and cold water to form a slurry. Stir the slurry into the stew and cook until thickened.
  7. Remove the bay leaf. Garnish with fresh parsley. Serve hot.