Ingredients:

  • 2 lbs Beef Stew Meat (Chuck Roast preferred, cut into 1.5 inch cubes)
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Oil (Olive or Vegetable)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 cup Carrots, chopped
  • 1/2 cup Celery, chopped
  • 2 cups Russet Potatoes, large dice
  • 3 cups Beef Broth (low sodium)
  • 1 cup Red Wine (dry, such as Cabernet Sauvignon)
  • 2 Tbsp Tomato Paste
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Brown Sugar

Instructions:

  1. In a shallow dish, combine flour, 1 tsp of salt, and pepper. Dredge the beef stew meat cubes until they are evenly coated. Shake off excess flour.
  2. Heat the oil in a large skillet over medium-high heat. Sear the dredged beef in batches (do not overcrowd the pan) until deeply browned and crusted on all sides, about 5 minutes per batch. Transfer the seared beef to the slow cooker insert.
  3. Add the diced onion, minced garlic, chopped carrots, celery, and diced potatoes into the slow cooker over the beef.
  4. Pour in the beef broth and red wine. Add the tomato paste, Worcestershire sauce, brown sugar, remaining salt, dried thyme, and bay leaves.
  5. Stir the ingredients gently until the tomato paste is dissolved and everything is combined.
  6. Cover and cook on Low for 8 to 10 hours, or until the beef is shatter-tender and the broth has thickened to a velvety consistency. Remove and discard the bay leaves before serving.