Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 4 cups (950ml) beef broth, low sodium preferred
  • 1 cup (240ml) dry red wine
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • Fresh parsley, chopped

Instructions:

  1. Toss beef cubes with flour, salt, and pepper. Sear the beef in a hot skillet with olive oil until browned on all sides. Sear in batches to avoid overcrowding the pan.
  2. In the same skillet (or crock pot, if it's stovetop safe), sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the seared beef and sautéed vegetables to the crock pot.
  4. Pour in beef broth and red wine (if using). Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf. Ensure the beef is mostly submerged in the liquid.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
  6. Add the cubed potatoes to the slow cooker and cook for 1-2 hours, or until the potatoes are tender.
  7. Remove bay leaf. Stir in cornstarch slurry. Cook on high for 15-20 minutes, or until the stew has thickened to your desired consistency.
  8. Stir in the frozen peas during the last 30 minutes of cooking to maintain their vibrant color.
  9. Garnish with fresh parsley and serve hot.