Ingredients:

  • 3 lbs beef chuck, trimmed and cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, thickly diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 dried bay leaves
  • 1 tbsp fresh thyme
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into thick rounds
  • 2 stalks celery, sliced into 1/2 inch pieces
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat.
  2. Sear the beef in two batches until a dark, mahogany-colored crust forms on at least two sides, about 3 minutes per batch. Transfer the seared beef to the slow cooker.
  3. In the same skillet, add the onion and sauté for 2 minutes. Stir in the garlic and tomato paste, cooking for 1 minute until the paste darkens slightly.
  4. Deglaze the skillet with 1 cup of dry red wine, using a wooden spoon to scrape up all the browned bits (fond). Pour the liquid and aromatics into the slow cooker.
  5. Add the beef bone broth, Worcestershire sauce, bay leaves, thyme, potatoes, carrots, and celery to the slow cooker. Stir to combine.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef chuck is fork-tender.
  7. Whisk cornstarch and water together in a small bowl. Stir the slurry and the frozen peas into the stew. Cover and cook for an additional 15-20 minutes until the gravy has thickened and the peas are bright green.