Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 lb Yukon Gold potatoes, cubed
  • 3 large carrots, peeled and sliced into thick coins
  • 2 celery stalks, diced
  • 1 large yellow onion, chopped into chunks
  • 3 cloves garlic, smashed and minced
  • 3 cups low sodium beef bone broth
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/2 cup frozen peas
  • 1 tbsp vegetable oil for searing
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat oil in a large cast iron skillet over high heat. Sear the beef in batches until a dark brown crust forms on all sides. Transfer beef to the slow cooker.
  3. Deglaze the skillet with the red wine, scraping up the browned bits (fond). Pour the liquid into the slow cooker.
  4. Add the potatoes, carrots, celery, onion, and garlic to the crockpot.
  5. In a separate bowl, whisk together the beef bone broth, tomato paste, Worcestershire sauce, and dried thyme. Pour over the meat and vegetables. Add the bay leaves.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. About 30 minutes before serving, whisk cornstarch and water to create a slurry. Stir the slurry and frozen peas into the stew. Cook for the remaining 30 minutes until thickened.
  8. Remove bay leaves and garnish with fresh parsley before serving.