Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 large carrots, sliced into thick coins
  • 2 large parsnips, peeled and sliced into thick coins
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels to ensure proper searing.
  2. Heat vegetable oil in a skillet over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides. Stir in the tomato paste and sear slightly with the beef to boost richness, then transfer everything to the slow cooker.
  3. Layer the diced onion, minced garlic, carrots, parsnips, and potatoes on top of the beef in the slow cooker.
  4. In a bowl, whisk together the beef broth, red wine, Worcestershire sauce, and dried thyme.
  5. Pour the liquid mixture over the meat and vegetables, then nestle the bay leaves on top.
  6. Cover and cook on Low for 8 hours or High for 4 hours until the beef is fork-tender.
  7. Remove the bay leaves from the stew.
  8. Mix the cornstarch and cold water to create a slurry, stir it into the stew, and cook on high for a few minutes until the sauce thickens.