Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil (divided)
  • 2 1/2 pounds beef chuck roast, (cut into 2-inch pieces, fat trimmed off)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large carrots, (peeled and cut into 1-inch pieces)
  • 3 celery ribs, (sliced)
  • 8 ounces sliced mushrooms
  • 1 large yellow onion, (sliced)
  • 3 cloves garlic, (minced)
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 cups low-sodium beef broth, (divided)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1/4 cup minced fresh parsley

Instruction

  • Place cut up beef in a large bowl and season with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add beef and sear until browned, 2 to 3 minutes per side. Depending on the size of your skillet, you might have to do this in batches, adding more olive oil if necessary.
  • Transfer the browned beef to a 6-quart slow cooker; arrange prepared carrots, celery, and mushrooms over the meat inside the slow cooker and set aside.
  • Heat the rest of the olive oil and sauté the onions for 3 minutes, or until softened.
  • Stir in the minced garlic and continue to sauté for 30 seconds, or until fragrant; transfer to the slow cooker.
  • Put the skillet back on the stove over medium-high heat and deglaze the pan with red wine. Scrape the bottom of the pan with a wooden spoon to get all the browned bits; cook for 1 minute.
  • Whisk in the tomato paste and Worcestershire sauce; cook for 30 seconds while whisking.
  • Slowly whisk in 2 cups of beef broth; cook for 1 minute.
  • Pour the prepared liquid over the beef and vegetables.
  • Stir in the remaining broth into the slow cooker and add bay leaves and thyme over the veggies.
  • Close with a lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours. Times may vary depending on how hot your slow cooker runs.
  • 30 minutes before the beef stew is done cooking, make a slurry by whisking together 2 tablespoons of cornstarch with 3 tablespoons of water. Stir the slurry into the slow cooker, set to HIGH, and continue to cook for 30 minutes.
  • When done, taste for seasonings and adjust accordingly.
  • Garnish with parsley and serve.