Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Neutral Oil (Grapeseed or Vegetable)
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 packet (1 oz) Onion Soup Mix
  • 3 cups Low-Sodium Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Tomato Paste
  • 1 tbsp Balsamic Vinegar
  • 3 tbsp Cornstarch
  • 3 tbsp Water
  • 1.5 lbs Yukon Gold Potatoes, chopped into large chunks
  • 4 large Carrots, peeled and cut into thick rounds
  • 2 stalks Celery, chopped
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, smashed
  • 2 sprigs fresh Rosemary
  • 3 sprigs fresh Thyme

Instructions:

  1. Pat the beef cubes dry with paper towels to ensure a proper sear. Season generously with salt and pepper.
  2. Heat neutral oil in a large cast iron skillet over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the seared beef to the crock pot.
  3. Pour a splash of the beef broth into the hot skillet, scraping the bottom with a wooden spoon to release the brown bits (fond). Pour this liquid over the beef in the slow cooker.
  4. Add the chopped potatoes, carrots, celery, onion, and garlic to the crock pot.
  5. In a medium bowl, whisk together the onion soup mix, remaining beef broth, Worcestershire sauce, tomato paste, and balsamic vinegar. Pour the mixture over the beef and vegetables.
  6. Tuck the rosemary and thyme sprigs into the liquid. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. Thirty minutes before serving, whisk the cornstarch and water together to create a slurry. Stir the slurry into the stew and cook on high for the remaining 30 minutes to thicken the gravy into a velvety consistency.