Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons (25g) all-purpose flour
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) dry red wine (optional, can substitute with more beef broth)
  • 2 tablespoons (30ml) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (120g) frozen peas (added during the last 30 minutes of cooking)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Don’t overcrowd the pan.
  2. Add onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Pour in red wine (if using) and scrape up any browned bits from the bottom of the skillet. Cook until the wine is reduced slightly.
  4. Transfer the beef and vegetable mixture to the crockpot. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
  5. Cover and cook on low for 8 hours or on high for 4 hours.
  6. Add potatoes to the crockpot during the last 2-3 hours of cooking (or the last 1-2 hours if cooking on high).
  7. Stir in frozen peas during the last 30 minutes of cooking.
  8. Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.