Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) sea salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 large yellow onion, chopped (approx. 200g)
  • 3 carrots, peeled and chopped (approx. 200g)
  • 3 celery stalks, chopped (approx. 150g)
  • 4 medium potatoes, peeled and cubed (approx. 600g)
  • 2 parsnips, peeled and chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 4 cups (950 ml) beef broth (low sodium)
  • 1 cup (240 ml) dry red wine (like a Cabernet Sauvignon or Merlot)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons (30 g) cornstarch (optional)
  • 2 tablespoons (30 ml) cold water (optional)
  • Fresh parsley, chopped

Instructions:

  1. Season the beef roast with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Add minced garlic.
  3. Place the seared beef roast on top of the vegetables. Add the potatoes and parsnips (if using).
  4. In a separate bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaf. Pour the mixture over the beef and vegetables.
  5. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is fork-tender.
  6. If you desire a thicker gravy, remove the beef and vegetables from the slow cooker. Whisk together cornstarch and cold water to form a slurry. Stir the slurry into the slow cooker liquid. Cook on high for 15-20 minutes, or until the gravy has thickened.
  7. Shred the beef with two forks. Return the beef to the slow cooker and stir to combine with the gravy. Discard the bay leaf. Ladle the stew into bowls and garnish with fresh parsley.