Ingredients:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 4 cups beef broth
  • 1 cup red wine (such as Merlot) or additional beef broth
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional)

Instructions:

  1. Cut beef into cubes; chop vegetables as specified.
  2. In a skillet, sear the beef until browned on all sides for extra flavor; transfer to slow cooker.
  3. Place carrots, potatoes, onion, garlic, and celery in the slow cooker with beef. Pour in beef broth and wine.
  4. Sprinkle in thyme, add bay leaves, and season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 4-6 hours until beef is tender.
  6. If desired, mix flour with a small amount of broth to create a slurry; stir into the stew and cook for an additional 30 minutes until thickened.
  7. Discard bay leaves and adjust seasoning if needed; serve warm.