Ingredients:

  • 3 lbs beef chuck roast, cubed into 1.5-inch pieces
  • 2 tbsp vegetable oil
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, smashed and minced
  • 1 packet onion soup mix
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1.5 lbs Yukon Gold potatoes, chopped into large chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 3 stalks celery, sliced into 1-inch pieces
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 1/4 cup cold water
  • 1 cup frozen peas
  • Fresh parsley for garnish

Instructions:

  1. Season the beef cubes with salt and pepper. Heat vegetable oil in a large cast iron skillet over medium-high heat. Brown the beef in batches until a dark crust forms on all sides. Transfer browned beef to a plate.
  2. In the bottom of a 6-quart slow cooker, layer the chopped potatoes, carrots, and celery.
  3. Place the seared beef and any accumulated juices on top of the vegetables. Add the chopped onion and minced garlic.
  4. In a medium bowl, whisk together the red wine, beef broth, Worcestershire sauce, tomato paste, and onion soup mix. Pour the mixture over the beef and vegetables.
  5. Tuck the bay leaves and dried thyme into the liquid. Cover and cook on Low for 8 hours until the beef is fork-tender.
  6. Whisk the cornstarch and cold water together to create a slurry. Stir the slurry and the frozen peas into the slow cooker. Cover and cook for an additional 15 minutes until the sauce has thickened.
  7. Remove bay leaves, garnish with fresh parsley, and serve hot.