Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp high-smoke point oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, peeled and sliced into thick rounds
  • 2 stalks celery, sliced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 dried bay leaf

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Toss the beef in a bowl with flour, salt, and pepper until evenly coated.
  2. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the beef in batches to avoid crowding, browning until a dark mahogany crust forms on all sides.
  3. Transfer the seared beef into the 6-quart slow cooker.
  4. In the same skillet used for the beef, briefly sauté the onions and garlic, then stir in the tomato paste for 1 minute.
  5. Deglaze the skillet with the red wine, scraping up the browned bits (fond) from the bottom, then pour the mixture into the slow cooker.
  6. Add the potatoes, carrots, celery, beef bone broth, and Worcestershire sauce to the slow cooker.
  7. Nestle the fresh thyme, rosemary, and bay leaf into the liquid.
  8. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully converted to gelatin.