Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions:

  1. Pat the beef dry with paper towels. Toss the cubes in flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a 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 slow cooker.
  3. In the same skillet, sauté the diced onion and sliced celery until translucent (about 5 minutes).
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Pour in the dry red wine to deglaze the pan, scraping up the browned bits from the bottom, then pour the entire mixture over the beef in the slow cooker.
  6. Stir in the beef broth, dried thyme, and dried rosemary. Gently fold in the halved potatoes and carrot chunks, ensuring they are mostly submerged.
  7. Add the bay leaves on top, cover, and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  8. Remove the bay leaves and stir gently to combine everything into a cohesive, rich stew.