Ingredients:

  • 2 lbs (900g – 1 kg) Beef Chuck Steak, cut into 1-inch cubes
  • 1/4 cup All-Purpose Flour
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, roughly chopped
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (Purée)
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 3 medium Carrots, chopped into large chunks
  • 2 sticks Celery, chopped
  • 1 lb (450g) Russet or Yukon Gold Potatoes, peeled and cut into 1.5-inch chunks
  • 3 cups (700 ml) Beef Stock/Broth, low sodium preferred
  • 1/2 cup (120 ml) Dry Red Wine (Optional)
  • 2 Tbsp Cornflour (Corn Starch)
  • 4 Tbsp Cold Water
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Beef: Pat the cubed beef dry. Toss it in a bowl with the flour, salt, and pepper until evenly coated.
  2. Sear the Beef: Heat the oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on all sides (2–3 minutes per batch). Transfer the seared beef directly to the slow cooker insert.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Add the chopped onions and celery and cook until softened (3–4 minutes), scraping up any browned bits (fond) from the bottom of the pan.
  4. Build Flavour: Stir in the minced garlic, tomato paste, and dried thyme. Cook for 1 minute until fragrant.
  5. Assemble the Crockpot: Pour the aromatic mixture from the skillet over the beef in the slow cooker. Add the chopped carrots, potatoes, bay leaves, and Worcestershire sauce.
  6. Add Liquid: Pour in the beef stock and red wine (if using). Ensure the liquid almost covers the solids.
  7. Cook: Cover the slow cooker tightly. Cook on the LOW setting for 8 hours or the HIGH setting for 3.5–4 hours, or until the beef is fork-tender.
  8. Thicken the Gravy (30 minutes before serving): In a small bowl, whisk the cornflour and cold water together until a smooth slurry is formed.
  9. Incorporate Slurry: Increase the slow cooker temperature to HIGH (if needed). Stir the slurry into the stew gently. Cover and cook for another 20–30 minutes, or until the stew has thickened to a rich, glossy gravy consistency.
  10. Taste and Rest: Remove and discard the bay leaves. Taste and adjust seasoning (salt and pepper). Allow the stew to rest, uncovered, for 5 minutes before serving. Garnish with fresh parsley.