Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 lbs Yukon Gold potatoes, chopped into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, diced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp avocado oil
  • 3 cups beef bone broth
  • 1/2 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat avocado oil in a large skillet over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the browned beef to the slow cooker.
  2. Pour the red wine into the hot skillet to deglaze, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  3. Add the diced onion, sliced celery, and minced garlic to the slow cooker on top of the meat.
  4. Layer the 2 lbs of chopped potatoes and 4 sliced carrots over the aromatics.
  5. Whisk the 3 cups bone broth, 2 tbsp Worcestershire, 1 tbsp balsamic, and spices together. Pour over the vegetables until everything is mostly submerged.
  6. Cover and cook on low for 8 hours. Wait until the aroma is intoxicating and the meat is tender.
  7. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water. Stir the slurry and the 1 cup frozen peas into the stew.
  8. Cover and cook for another 15 minutes until the gravy is glossy and thick.