Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs yellow potatoes, cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat. Season beef cubes with salt and pepper. Brown the meat in batches until a deep mahogany crust forms on all sides, then transfer the browned beef to the slow cooker.
  2. Pour a splash of beef broth into the hot skillet to scrape up the browned bits (fond) and pour this liquid into the slow cooker.
  3. Add diced onion, garlic, carrots, and potatoes to the slow cooker. Stir in tomato paste, Worcestershire sauce, thyme, red wine, and beef broth. Add bay leaves.
  4. Cover and cook on Low for 7-8 hours or High for 4-5 hours until the beef is fork-tender.
  5. 30 minutes before serving, whisk cornstarch and cold water to create a slurry. Stir the slurry and frozen peas into the stew.
  6. Cover and cook for the final 30 minutes until the sauce is glossy and thickened. Remove bay leaves before serving.