Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp high-smoke point oil
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, chopped into large chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, diced
  • 2 stalks celery, sliced
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Toss your 1.5 inch beef chuck roast cubes with the 3 tbsp flour, salt, and pepper until evenly coated.
  2. Heat the oil in a skillet and brown the beef until a dark, crusty bark forms on all sides. Do not overcrowd the pan or the meat will steam instead of brown.
  3. Pour the 1 cup of red wine into the hot skillet, scraping the bottom with a wooden spoon until all the brown bits are dissolved.
  4. Stir in the 2 tbsp tomato paste, minced garlic, and 2 tbsp Worcestershire sauce into the wine mixture, simmering for 2 minutes.
  5. Place the chopped onion, celery, 4 carrots, and 1.5 lbs of potatoes into the bottom of the crockpot.
  6. Transfer the seared beef cubes from the skillet into the slow cooker on top of the vegetables.
  7. Add the wine mixture from the skillet and the 3 cups of beef bone broth until the ingredients are mostly submerged.
  8. Nestle the rosemary, thyme, and 2 dried bay leaves into the liquid.
  9. Cover and cook on LOW for 8 hours until the beef pulls apart effortlessly with a fork.
  10. Remove the herb sprigs and bay leaves. Taste and add a pinch more salt if the flavors haven't fully popped yet.