Ingredients:

  • 2 lbs beef chuck, trimmed of excess fat and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp warm water
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season with sea salt and cracked black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms on all sides, then transfer the beef to the slow cooker.
  3. In the same skillet, sauté the diced onion, carrots, and celery for 5 minutes until softened.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  5. Deglaze the pan by pouring in the red wine, scraping up all the brown bits (fond) from the bottom.
  6. Pour the skillet contents into the slow cooker with the beef. Stir in the low-sodium beef broth, dried thyme, and bay leaves.
  7. Add the Yukon Gold potato chunks. Cover and cook on low for 8 hours.
  8. Whisk cornstarch and warm water to create a slurry. Stir the slurry and frozen peas into the stew during the last 30 minutes of cooking.
  9. Remove bay leaves and garnish with chopped fresh parsley before serving.