Ingredients:

  • 1.36 kg beef chuck roast, trimmed and cut into 4 cm chunks
  • 3 tbsp all-purpose flour
  • 2 tbsp high-smoke point oil (avocado or vegetable oil)
  • 1 packet onion soup mix
  • 240 ml dry red wine (Cabernet Sauvignon or Merlot)
  • 680g baby potatoes, halved
  • 4 large carrots, peeled and cut into thick rounds
  • 2 stalks celery, chopped into 1.5 cm pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 720 ml low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the 1.36 kg of beef chuck chunks completely dry with paper towels. Toss them in a bowl with the 3 tbsp of flour until lightly coated. Note: Moisture on the surface of the meat will cause it to steam rather than sear.
  2. Heat 2 tbsp of oil in a skillet over medium high heat. Add beef in batches, cooking for 3 minutes per side until a dark brown crust forms.
  3. Remove meat and add the diced onion, celery, and carrots to the same pan. Cook for 5 minutes until the onions are translucent and edges soften.
  4. Pour in the 240 ml of red wine. Use a wooden spoon to scrape all the brown bits (fond) from the bottom. Note: This is where the most concentrated flavor lives.
  5. Place the 680g of halved baby potatoes at the bottom of the slow cooker. Top with the seared beef and the sautéed vegetables.
  6. In a jug, whisk together 720 ml beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and the onion soup mix.
  7. Pour the liquid over the ingredients. Tuck the 2 sprigs of rosemary and 3 sprigs of thyme into the center.
  8. Cover and cook on LOW for 8 hours. Avoid opening the lid as this drops the temperature significantly.
  9. After 8 hours, test a piece of beef. It should be tender until it easily shatters under the pressure of a fork.
  10. Remove the herb sprigs. Let the stew sit with the lid off for 10 minutes until the sauce thickens and the sizzle subsides.