Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Sea salt
  • 1/2 tsp Coarse black pepper
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine
  • 3 cups Low-sodium Beef Bone Broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 1.5 lbs Yukon Gold Potatoes, chopped into 1-inch chunks
  • 4 large Carrots, peeled and sliced into 1/2-inch rounds
  • 2 stalks Celery, sliced
  • 2 sprigs Fresh Thyme
  • 2 Dried Bay Leaves
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water

Instructions:

  1. Pat the beef cubes dry with paper towels and season with sea salt and black pepper. Heat avocado oil in a cast iron skillet over medium-high heat. Sear beef in batches until a deep mahogany crust forms on at least two sides. Transfer seared beef to the slow cooker.
  2. In the same skillet, add the minced garlic and tomato paste, stirring for 60 seconds until fragrant. Pour in the red wine, scraping the bottom of the pan to release the browned bits (fond).
  3. Transfer the wine and garlic mixture into the slow cooker. Add the diced onion, beef bone broth, Worcestershire sauce, potatoes, carrots, celery, thyme sprigs, and bay leaves.
  4. Cover and cook on the Low setting for 8 hours. Avoid using the High setting to ensure the collagen in the beef transforms into gelatin without toughening the muscle fibers.
  5. Thirty minutes before serving, whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the stew and continue cooking until the gravy is thick and glossy.
  6. Remove the bay leaves and thyme sprigs before serving hot.