Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the beef in batches until a mahogany-brown crust forms on all sides, then transfer the browned meat to the slow cooker.
  3. In the same skillet, sauté the diced onions for 3–5 minutes until translucent.
  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 the bottom to release the browned bits (fond).
  6. Pour the wine mixture over the beef in the slow cooker. Add the beef broth, dried thyme, and bay leaves.
  7. Stir in the potato chunks and sliced carrots.
  8. Cover and cook on Low for 7–8 hours or on High for 4 hours.
  9. Stir in the frozen peas during the final 30 minutes of cooking.