Ingredients
Scale
- 3 Tbsp Olive oil, divided
- 3 lbs. Well marbled Chuck roast
- 1/4 Cup Flour
- 3 Carrots, chopped into 1 inch pieces
- 1 lb Gold Baby potatoes, cut in half
- 1 Large Yellow onion, chopped
- ½ Cup Chopped celery
- 4 Garlic cloves, minced
- 1 Cup Full bodied Red wine
- 3 Cups Low sodium Beef broth
- 1 Tbsp Worcestershire sauce
- 1 Can Diced tomatoes
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 1 teaspoon Dried thyme
- 3 Bay leaves
- 1 teaspoon Smoked paprika
- 1 teaspoon Paprika
- 1 teaspoon Ground mustard
- 3 Fresh Rosemary
- 3 Tbsp Cornstarch
Instructions
- Cube, season and flour the beef. Cut the beef into cubes and place in a large bowl. Season with salt and pepper and sprinkle the flour all over the meat. Stir with a spoon to coat all the beef.
- Brown the beef – Heat 1-2 Tablespoons of oil in a large skillet until the pan is very hot. Add half the beef (providing it doesn’t crowd the pan) and quickly sear on all sides on high heat. Transfer the beef to the slow cooker.
- Layer – Add the carrots on top of the meat, followed by the potatoes.
- Sauté veggies – Turn the heat to medium and add the onions and celery to the pan (along with more oil if needed) and sauté until softened about 5 minutes. Add the minced garlic and stir for a minute.
- Deglaze – Add the wine to the pan and begin scraping up the browned bits on the bottom with a flat wooden spoon. Add the beef broth, Worcestershire sauce, diced tomatoes and spices.
- Pour – carefully add the liquid to the crockpot and cook on LOW for 7-8 hours.
- Thicken – 1 hour before the stew is done scoop out 1/2 cup of the hot liquid. Add add the cornstarch to it and whisk until dissolved. Add the cornstarch slurry to the stew and stir in. This will help thicken the stew to a gray like consistency.
