Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 0.5 cup all-purpose flour
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into 1/2-inch rounds
  • 2 stalks celery, sliced
  • 3 cups beef bone broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Dredge the beef in flour, shaking off the excess.
  2. Heat oil in a heavy-bottomed skillet over high heat. Sear the beef in batches until a dark, mahogany-colored crust forms on at least two sides. Transfer seared meat to the slow cooker.
  3. Pour red wine into the hot skillet, scraping the bottom with a wooden spoon to release the fond. Let the wine reduce by half, then pour the liquid into the slow cooker.
  4. Add the diced onion, minced garlic, tomato paste, Worcestershire sauce, potatoes, carrots, celery, beef bone broth, bay leaves, thyme, salt, and pepper to the slow cooker.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender and the sauce has thickened into a velvety gravy.