Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch (4cm) cubes
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • ¼ cup (30g) all-purpose flour
  • 1 large (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 4 large (600g) carrots, cut into thick rounds
  • 1.5 lbs (680g) baby gold potatoes, halved
  • 2 stalks (60g) celery, sliced
  • 1 cup (240ml) dry red wine
  • 3 cups (710ml) beef broth, low sodium
  • 2 tbsp (30ml) tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 2 bay leaves
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) dried rosemary
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30ml) cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper, then dredge lightly in flour.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the beef in batches until a deep, mahogany crust forms on all sides. Remove beef and set aside.
  3. In the same pan, sauté the diced onion and celery for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour the red wine into the skillet, scraping the bottom to release the brown bits (fond). Simmer for 2 minutes.
  5. Transfer the sautéed vegetables and wine liquid into the slow cooker.
  6. Add the seared beef, potatoes, carrots, tomato paste, Worcestershire sauce, beef broth, thyme, rosemary, and bay leaves. Stir gently to combine.
  7. Cover and cook on Low for 8 hours (or High for 4–5 hours) until beef is fork-tender.
  8. Whisk cornstarch and cold water into a smooth slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  9. Turn heat to High and cook uncovered for 15–20 minutes until the sauce thickens into a rich, glossy gravy.