Ingredients:

  • 2 lbs beef chuck roast, cut into 1.25-inch cubes
  • 2 tbsp neutral oil
  • 2 tbsp all-purpose flour
  • 1.5 lbs baby gold potatoes, halved or quartered
  • 1 medium yellow onion, thickly sliced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 6 cloves garlic, freshly minced
  • 4 tbsp unsalted butter, cubed and chilled
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with kosher salt and black pepper, then toss lightly in all-purpose flour to coat.
  2. Heat neutral oil in a cast iron skillet over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on at least two sides. Transfer seared beef to a plate.
  3. Place the thickly sliced yellow onions in the bottom of a 6-quart slow cooker to act as a rack. Layer the halved baby gold potatoes over the onions.
  4. Add the seared beef bites on top of the potatoes. Top with minced garlic, chilled butter cubes, and drizzle with Worcestershire sauce.
  5. Cover and cook on Low for 6 hours (or High for 4 hours) until the beef is fork-tender and the potatoes are creamy.
  6. Garnish with fresh chopped parsley and toss gently to coat everything in the garlic butter juices before serving.