Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 1.5-inch chunks
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 large Yellow onion, thick-diced
  • 4 cloves Garlic, smashed and minced
  • 2 tbsp Tomato paste
  • 3 cups Low-sodium beef bone broth
  • 1/2 cup Dry red wine (Cabernet or Merlot)
  • 2 tbsp Worcestershire sauce
  • 2 tsp Salt
  • 1 tsp Cracked black pepper
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 1 lb Baby Yukon Gold potatoes, halved
  • 2 large Carrots, cut into 1-inch rounds
  • 1 large Sweet potato, peeled and cubed
  • 1 cup Frozen peas
  • 3 tbsp Cornstarch mixed with 3 tbsp cold water

Instructions:

  1. Pat the beef chunks completely dry with paper towels and season generously with salt and pepper.
  2. Heat neutral oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Transfer seared beef to the 6-quart slow cooker.
  3. In the same skillet, add diced onion and sauté for 3-4 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour the red wine into the skillet, scraping the bottom to release the browned bits (fond). Pour this mixture into the slow cooker.
  5. Add beef bone broth, Worcestershire sauce, rosemary, and thyme to the slow cooker.
  6. Layer in the halved Yukon Gold potatoes, carrots, and cubed sweet potato. Stir gently to combine.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender.
  8. 30 minutes before serving, whisk the cornstarch and water to create a slurry. Stir the slurry and frozen peas into the stew. Cover and cook on High for the remaining 30 minutes until the gravy is thickened and glossy.