Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Avocado Oil
  • 0.5 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 packet Onion Soup Mix
  • 0.5 cup Dry Red Wine
  • 3 cups Low-Sodium Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1.5 lbs Baby Red Potatoes, halved
  • 4 Large Carrots, peeled and cut into thick rounds
  • 3 Stalks Celery, sliced into 0.5-inch pieces
  • 1 Large Yellow Onion, roughly chopped
  • 4 Cloves Garlic, minced
  • 0.25 cup Cold Water
  • 2 tbsp Cornstarch

Instructions:

  1. Pat the beef cubes bone-dry with paper towels and season with sea salt and cracked black pepper.
  2. Heat avocado oil in a large skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the meat to a 6-quart slow cooker.
  3. Deglaze the skillet with the dry red wine, scraping up the browned bits (fond) from the bottom. Pour the wine and scrapings into the slow cooker.
  4. Add the beef broth, onion soup mix, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Stir to combine.
  5. Layer the potatoes, carrots, celery, onion, and minced garlic on top of the meat.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. In a small bowl, whisk together the cold water and cornstarch to create a slurry. Stir the slurry into the stew and cook on high for an additional 30 minutes until the gravy is thickened and glossy.