Ingredients:

  • 2 pounds beef chuck, cut into 1-inch pieces
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced (e.g., Yukon Gold)
  • 1 cup parsnips, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

  1. Dice the onion, slice carrots, chop parsnips, and dice potatoes.
  2. Heat olive oil in a skillet over medium-high heat. Add beef in batches, browning all sides (about 5-7 minutes). Remove and transfer to the crockpot.
  3. In the same skillet, add onion and garlic, sautéing until translucent (about 3 minutes). Add to the crockpot.
  4. Pour in beef broth, red wine (if using), Worcestershire sauce, thyme, bay leaf, and season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or high for 4-5 hours, until beef is tender.
  6. Discard bay leaf, taste, and adjust seasoning if necessary. Ladle into bowls and enjoy!