Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 medium carrots, sliced (about 2 cups)
  • 3 medium potatoes, peeled and diced (about 2 cups)
  • 1 medium onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, can substitute with more broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for browning)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until golden on all sides (about 5-7 minutes).
  2. Chop the onion, garlic, carrots, and potatoes as per the ingredient list.
  3. Add browned beef, vegetables, garlic, herbs, tomato paste, and broth to the crockpot. Pour in the red wine (if using).
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender (internal temperature should reach 145°F).
  5. Taste and adjust seasoning; ladle into bowls and enjoy piping hot.