Ingredients:

  • 2.5 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado or Grapeseed oil
  • 3 tbsp All-purpose flour
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 cup Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups Beef Bone Broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 2 tsp Dried Thyme
  • 1 sprig Fresh Rosemary
  • 2 Dried Bay Leaves
  • 1.5 lbs Yukon Gold Potatoes, cut into 1-inch chunks
  • 4 large Carrots, peeled and sliced into thick rounds
  • 2 stalks Celery, sliced into 1/2-inch pieces
  • 1 cup Frozen Peas
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Season the 2.5 lbs of beef chuck cubes with 2 tsp salt and 1 tsp pepper. Toss them in the 3 tbsp of flour until lightly coated.
  2. Heat 2 tbsp oil in a large skillet over medium high heat. Sear the beef in batches until a deep brown crust forms on all sides. Do not overcrowd the pan or the meat will steam instead of brown.
  3. Remove beef and add the diced yellow onion to the same pan. Cook for 3 minutes until translucent and softened.
  4. Stir in the 4 cloves of minced garlic and 1 tbsp tomato paste. Cook for 1 minute until fragrant and the paste turns brick red.
  5. Pour in the 1 cup of red wine. Use a wooden spoon to scrape the bottom of the pan until all browned bits are dissolved into the liquid.
  6. Place the 1.5 lbs potatoes, 4 carrots, and 2 stalks of celery in the bottom of the slow cooker. Top with the seared beef.
  7. Pour the wine mixture and 2 cups of bone broth over the meat. Stir in the 2 tbsp Worcestershire, 2 tsp thyme, rosemary sprig, and 2 bay leaves.
  8. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork tender.
  9. Stir in the 1 cup of frozen peas 15 minutes before serving.
  10. Remove the rosemary stem and bay leaves. Stir in the 2 tbsp fresh parsley and serve.