Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1/2 cup all-purpose flour
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups low-sodium beef stock
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season the beef chunks with salt and pepper, then toss in all-purpose flour until lightly coated.
  2. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Transfer beef to a plate.
  3. Layer the potatoes, carrots, celery, onion, and garlic at the bottom of a 6-quart slow cooker.
  4. Place the seared beef on top of the vegetable layer.
  5. In the same skillet used for the beef, whisk in the red wine, beef stock, tomato paste, and Worcestershire sauce, scraping up any browned bits. Pour the liquid over the beef and vegetables.
  6. Add the bay leaves and dried thyme. Cover and cook on low for 8 hours.
  7. Stir in the frozen peas during the last 10 minutes of cooking. Remove bay leaves before serving.