Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 1/4 cup All-Purpose Flour
  • 1 Tbsp Kosher Salt (divided)
  • 1 tsp Black Pepper (freshly ground)
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, peeled and cut into 1-inch chunks
  • 2 Celery Stalks, sliced thickly
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 5 lbs Small Potatoes (waxy type), halved or quartered
  • 1 cup Dry Red Wine (Optional)
  • 3 cups Beef Stock, low sodium
  • 1 Tbsp Worcestershire Sauce
  • 2 Dried Bay Leaves
  • 1 tsp Dried Thyme
  • 1/4 cup Fresh Parsley, chopped (for garnish/finish)
  • 3 Tbsp Cornstarch (Cornflour)
  • 3 Tbsp Cold Water

Instructions:

  1. Prep the Beef: Pat the beef cubes dry thoroughly. In a shallow dish, combine the flour, half of the salt, and pepper. Dredge the beef, shaking off any excess flour.
  2. Sear the Beef: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches (do not overcrowd the pan) for 2-3 minutes per side until deeply browned and caramelized.
  3. Transfer: Remove the browned beef using tongs and place it directly into the bottom of the slow cooker insert.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the skillet (using the fat remaining from the beef). Cook for 5-7 minutes until the onions are soft and translucent.
  5. Build Umami: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly, scraping up any brown bits (fond) from the bottom of the pan.
  6. Deglaze (If using wine): Pour in the red wine, scraping aggressively to release all the fond. Let the wine bubble and reduce by half (about 3 minutes).
  7. Assemble the Pot: Pour the sautéed aromatics and any deglazing liquid over the beef in the slow cooker. Add the potatoes, beef stock, Worcestershire sauce, remaining salt, bay leaves, and dried thyme. Stir gently to combine.
  8. Set and Forget: Secure the lid. Cook on the LOW setting for 8 hours or the HIGH setting for 4 hours, or until the beef is meltingly tender and easily shredded with a fork. Do not lift the lid during cooking.
  9. Thicken the Gravy: 15 minutes before serving, prepare the cornstarch slurry by whisking the cornstarch and cold water together in a small bowl until smooth.
  10. Incorporate Slurry: Remove the bay leaves. Set the slow cooker to HIGH (if not already there). Pour the slurry into the stew and stir gently until the liquid starts to bubble and thicken to your desired consistency (usually 5-10 minutes).
  11. Final Seasoning: Taste the stew and adjust the salt and pepper if needed. Stir in the fresh chopped parsley just before serving.