Ingredients

The following ingredients have 4 Servings
  • 2 - 3 lbs boneless chuck roast cut into 2-inch pieces
  • 3 tablespoons Vegetable oil
  • 1/3 cup Flour
  • 1 large Onion cut into 1-inch chunks
  • 4 medium Carrots peeled (cut into 1-inch pieces)
  • 3 stalks Celery including tops/leaves (cut into 1-inch pieces)
  • 3 large Russet Potatoes peeled and cut into 1-inch pieces
  • 2 cloves Garlic minced
  • 2 teaspoons fresh Thyme
  • ½ teaspoon Oregano
  • 2 Bay leaves
  • 2 teaspoons Salt
  • ½ teaspoon freshly ground Pepper more to taste
  • 1/4 cup Red Wine
  • 3 1/2 cups Beef stock
  • 1 tablespoon Tomato paste
  • 2 tablespoons flour
  • 1 tablespoon butter, softened

Instruction

  • In a large skillet over medium-high heat, add the vegetable oil.
  • Toss the stew meat with 1/3 cup of flour to coat. 
  • When it begins to smoke slightly, add the beef and brown. Do in batches and do not cook through. Once browned, transfer the stew meat to the slow cooker.
  • Add onion, potatoes, carrots, and celery to the slow cooker on top of the beef. Sprinkle the garlic, thyme, oregano, bay leaves, salt and pepper over the top of the vegetables.
  • In a bowl or large measuring cup mix the red wine, beef stock, and tomato paste. Pour over the vegetables. Stir.
  • Place the lid on and cook on low for 8-9 hours or on high for 6-7 hours. If you are around, give it a few stirs during the cooking process.
  • For a thicker stew, mix 2 tablespoons flour and 1 tablespoon butter together with a fork. In the slow cooker, push aside some of the meat and vegetables. Gently whisk in the flour-butter mixture and cook another 15 minutes.
  • Serve and enjoy!