Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 lb Yukon Gold potatoes, cut into 1.5-inch chunks
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a mixing bowl, toss the cubed beef chuck with salt, pepper, and flour until lightly dusted.
  2. Place the diced onions and garlic at the bottom of the slow cooker, then arrange the flour-coated beef on top.
  3. Layer the sliced carrots, celery, and potato chunks over the beef.
  4. In a separate jug, whisk together the beef broth, red wine, Worcestershire sauce, and tomato paste. Pour the mixture over the beef and vegetables.
  5. Tuck the bay leaves, thyme, and rosemary into the liquid.
  6. Cover and cook on Low for 8 hours (or High for 5-6 hours) until the beef is fork-tender.
  7. 30 minutes before serving, whisk 1 tbsp cornstarch with 2 tbsp cold water to create a slurry.
  8. Stir the slurry into the bubbling stew, cover, and cook on High for the remaining 30 minutes until the gravy is glossy and thick.