Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lb red potatoes, cubed
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • ¼ cup cornstarch
  • ¼ cup water

Instructions:

  1. Place the cubed beef chuck, potatoes, carrots, celery, and onion into the slow cooker. Stir in the minced garlic, salt, and pepper.
  2. Whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce in a bowl until smooth. Pour the mixture over the beef and vegetables.
  3. Nestle the thyme sprigs and bay leaf on top. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is mahogany-colored and yields easily to a fork.
  4. Discard the bay leaf and thyme stems. In a small bowl, whisk the cornstarch and water to create a smooth slurry.
  5. Stir the slurry into the bubbling stew. Cover and cook for an additional 15-20 minutes on High to thicken.