Ingredients:

  • 2.5 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 0.5 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 4 large carrots, cut into 1-inch rounds
  • 2 stalks celery, sliced thick
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed and minced
  • 3 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with sea salt and black pepper.
  2. Heat avocado oil in a large 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 the crock pot.
  3. In the same skillet, sauté the diced onions and minced garlic for 2 minutes. Pour in a splash of the broth into your hot skillet, scraping up the brown bits with a wooden spoon. Pour this mixture into the crock pot.
  4. Place the quartered Yukon Golds, carrots, celery, onion, and garlic into the Crockpot.
  5. Add the seared beef, skillet juices, remaining broth, tomato paste, vinegar, Worcestershire, and herbs to the pot.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir the slurry into the stew 30 minutes before serving to thicken the gravy. Cook for 20-30 minutes until the gravy is glossy and velvety.
  8. Taste the broth. If it feels flat, add a tiny pinch more salt or a drop of vinegar. Let it sit for 5 minutes before ladling into bowls to let the sauce tighten up.