Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 3 tbsp All-purpose flour
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 1 large Yellow onion, thick-diced
  • 3 cloves Garlic, minced
  • 1.5 lbs Yukon Gold potatoes, chopped into 1-inch chunks
  • 4 large Carrots, peeled and cut into 1/2-inch rounds
  • 2 stalks Celery, sliced
  • 3 cups Low-sodium beef bone broth
  • 1/2 cup Dry red wine (Cabernet or Merlot)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 dried bay leaf

Instructions:

  1. Toss the beef cubes in flour, salt, and pepper until lightly coated.
  2. Heat avocado oil in a large skillet over medium-high heat. Sear beef in batches until a deep brown crust forms on at least two sides. Transfer beef to the slow cooker.
  3. In the same skillet, add the diced yellow onion. Cook for 3-4 minutes until the edges turn golden and soft. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Push the onions to the side and add 1 tbsp tomato paste to the center of the pan. Stir it for 1 minute until it turns a deep rust color.
  5. Pour in the 1/2 cup of dry red wine. Use your wooden spoon to scrape the bottom of the pan vigorously until all the browned bits have dissolved into the liquid.
  6. Layer the potatoes, carrots, and celery at the bottom of the slow cooker.
  7. Add the seared beef and the onion mixture on top of the vegetables.
  8. Pour in 3 cups of beef bone broth and 2 tbsp Worcestershire sauce over the ingredients in the slow cooker.
  9. Add the rosemary, thyme, and bay leaf. Cover and cook on Low for 7 hours (or High for 4 hours) until the beef is fork-tender.