Ingredients:

  • 2 lbs (900g) Beef chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • 1/2 tsp (2.5g) Black pepper
  • 2 tbsp (15g) All-purpose flour
  • 1 large Yellow onion, chopped
  • 2 large Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 3 cloves Garlic, minced
  • 4 cups (950ml) Beef broth (low sodium is best)
  • 1 cup (240ml) Dry red wine (Cabernet Sauvignon or Merlot work well)
  • 1 tbsp (7g) Tomato paste
  • 1 tbsp (6g) Worcestershire sauce
  • 1 tsp (2g) Dried thyme
  • 1/2 tsp (1g) Dried rosemary
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (150g) Frozen peas (added in the last 30 minutes)
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then dredge in flour, shaking off excess. Sear the beef in batches until browned on all sides.
  2. Add onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the seared beef and sautéed vegetables to the crock-pot.
  4. Pour in beef broth, red wine, tomato paste, and Worcestershire sauce. Stir in thyme and rosemary.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the beef is fork-tender.
  6. Add the cubed potatoes to the stew and cook for another hour, or until the potatoes are tender.
  7. Stir in frozen peas during the last 30 minutes of cooking time.
  8. Ladle stew into bowls and garnish with fresh parsley, if desired.