Ingredients:

  • 900g beef chuck roast, trimmed and cut into 3.8cm cubes
  • 15g all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 450g baby gold potatoes, halved
  • 3 large carrots, peeled and cut into 2.5cm chunks
  • 2 ribs celery, sliced thick
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 475ml low-sodium beef bone broth
  • 120ml dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp vegetable oil

Instructions:

  1. Toss the beef cubes in flour, salt, and pepper until evenly coated.
  2. Heat 1 tbsp of oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on at least two sides. Transfer seared beef to the crockpot.
  3. In the same skillet, sauté the diced onions and minced garlic for 2 minutes. Pour in the red wine to deglaze, scraping up the brown bits (fond) from the bottom of the pan.
  4. Pour the onion and wine mixture into the slow cooker over the beef.
  5. Add the potatoes, carrots, celery, tomato paste, Worcestershire sauce, dried thyme, and bay leaves to the vessel.
  6. Pour the beef bone broth over the ingredients. Cover and cook on Low for 8 hours until the beef is fork-tender.