Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cubed into 1-inch pieces
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Vegetable Oil (for searing)
  • 1 medium Yellow Onion, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 2 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (Merlot or Cabernet Sauvignon)
  • 3 cups Low-Sodium Beef Broth
  • 1.5 lbs Russet Potatoes, peeled and cubed
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • Salt and freshly ground Black Pepper to taste

Instructions:

  1. Preparation: Cut the beef chuck roast into 1-inch cubes. Pat the beef pieces completely dry with paper towels, then season generously with salt and pepper. Toss the seasoned beef cubes with 2 tablespoons of all-purpose flour until lightly coated.
  2. Searing (Maillard Reaction): Heat 1 tablespoon of vegetable oil in a large skillet over high heat until shimmering. Sear the floured beef cubes in small batches (to avoid crowding the pan) until deeply browned and crusted on all sides. This step is crucial for flavor development. Transfer the seared beef to the crockpot (slow cooker).
  3. Building the Base: Reduce the skillet heat to medium. Add the chopped onion, carrots, celery, minced garlic, and 1 tablespoon of tomato paste to the skillet. Sauté for 5 minutes until the vegetables have softened and the tomato paste has darkened slightly.
  4. Deglazing and Assembly: Pour 1 cup of dry red wine into the skillet, scraping up any browned bits (fond) stuck to the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly. Pour the contents of the skillet, along with 3 cups of low-sodium beef broth, over the beef in the crockpot.
  5. Seasoning and Cooking: Add the cubed russet potatoes, dried thyme (1 tsp), and dried rosemary (1 tsp) to the crockpot. Stir gently to combine all ingredients. Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beef is meltingly tender and the stew has thickened naturally due to the flour and starch.
  6. Serving: Taste the stew and adjust salt and pepper if necessary before serving hot.