Ingredients:

  • 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 packet (1 oz) onion soup mix
  • 3 cloves garlic, minced
  • 1 large yellow onion, coarsely chopped
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 4 large carrots, cut into 1-inch rounds
  • 2 stalks celery, sliced into half-moons
  • 1 cup frozen peas
  • 3 cups low-sodium beef broth
  • 0.5 cup dry red wine (Cabernet or Merlot)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp vegetable oil (for searing)
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Prep the beef. Season the 2.5 lbs of cubed chuck roast with the salt and pepper. Note: This helps draw out moisture for a better sear.
  2. Sear the meat. Heat oil in a skillet and brown the beef in batches until a dark brown crust forms. Don't crowd the pan or it will steam instead of fry.
  3. Sauté the aromatics. Remove beef and add the chopped onion and garlic to the same pan for 2 minutes until fragrant and translucent.
  4. Deglaze the skillet. Pour the 0.5 cup of red wine into the hot pan, scraping up all the brown bits (the fond). Note: Those bits are pure flavor gold.
  5. Layer the slow cooker. Place the 1.5 lbs of quartered potatoes, 4 carrots, and 2 stalks of celery in the bottom of the crockpot.
  6. Add the beef. Top the vegetables with your seared beef and any juices left on the plate.
  7. Combine the liquids. In a bowl, whisk together the 3 cups of broth, tomato paste, Worcestershire sauce, and onion soup mix.
  8. Start the simmer. Pour the liquid over the meat and veggies, then tuck in the bay leaves and dried thyme.
  9. Cook low and slow. Cover and cook on LOW for 8 hours until the beef is tender enough to cut with a spoon.
  10. The final touch. Stir in the 1 cup of frozen peas 5 minutes before serving until they are bright green and heated through.