Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and minced
  • 4 large carrots, peeled and cut into 1-inch thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks (skins on)
  • 2 stalks celery, sliced into half-moons
  • 3 cups low-sodium beef broth
  • 1/2 cup dry red wine (Cabernet or Merlot)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 whole bay leaves

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss the beef with salt, pepper, and flour in a bowl until lightly and evenly coated.
  2. Heat oil in a large cast-iron skillet over medium-high heat. Sear the beef in batches to avoid crowding, browning at least two sides until a mahogany-brown crust forms. Transfer the browned beef into the crock pot.
  3. In the same hot skillet, fry the minced garlic and tomato paste for 1-2 minutes until fragrant and the tomato paste darkens slightly, removing any metallic taste. Deglaze the skillet with the red wine, scraping up the brown bits (fond) from the bottom. Pour this liquid and the fried garlic/tomato paste mixture into the crock pot over the beef.
  4. Layer the potatoes (with skins on), carrots, celery, and onion into the crock pot, placing sturdier vegetables like potatoes and carrots toward the bottom.
  5. In a separate bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the meat and vegetables. Add the dried thyme and bay leaves.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and the sauce has thickened into a gravy.