Ingredients:
- 2.5 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
- 3 tbsp All-purpose flour
- 1 tsp Kosher salt
- 0.5 tsp Cracked black pepper
- 2 tbsp Avocado oil
- 1 large Yellow onion, thick-cut wedges
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 cup Dry red wine (Cabernet or Merlot)
- 3 cups Low-sodium beef bone broth
- 2 tbsp Worcestershire sauce
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1.5 lbs Baby Yukon Gold potatoes, halved
- 4 large Carrots, peeled and cut into 1-inch chunks
- 2 stalks Celery, sliced into thick half-moons
- 1 cup Frozen sweet peas
Instructions:
- Toss the 2.5 lbs of beef chuck cubes with the flour, salt, and pepper in a large bowl until every piece is evenly chalky and coated.
- Heat the avocado oil in a large skillet over medium high heat until a wisp of smoke appears.
- Work in batches to sear the beef until a dark, mahogany crust forms on at least two sides of each cube. Transfer the browned beef to the slow cooker, then add the onion wedges to the same skillet until the edges begin to char and soften.
- Stir the garlic and tomato paste into the onions until the aroma is fragrant and the paste darkens. Pour in the red wine, scraping the bottom of the pan with a wooden spoon until all the brown bits (the fond) are dissolved into the liquid.
- Add the carrots, celery, and halved baby Yukon Gold potatoes into the slow cooker on top of the beef.
- Pour the beef bone broth and Worcestershire sauce over the meat and vegetables. The liquid should nearly cover the solids but not submerge them completely.
- Nestle the rosemary and thyme sprigs into the liquid. Slightly bruise the herbs with your fingers before adding them to release their essential oils.
- Cover the pot and cook on Low for 8 hours until the beef is tender enough to shatter with the slight pressure of a fork.
- Remove the woody herb stems and stir in the frozen sweet peas. Let them sit for 5 minutes in the residual heat until they are bright green and tender.