Ingredients:

  • 2 pounds chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional or substitute with additional beef broth)
  • 3 medium carrots, sliced into thick rounds
  • 3 medium potatoes, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Cut the beef into cubes, dice the onion, mince the garlic, slice the carrots, and dice the potatoes and celery.
  2. Heat vegetable oil in a skillet over medium-high heat. Add the beef in batches, browning all sides. Remove and set aside.
  3. In the same skillet, add diced onions and sauté until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.
  4. In the slow cooker or heavy pot, combine browned beef, sautéed onions and garlic, broth, red wine (if using), carrots, potatoes, celery, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
  5. Slow Cook: Set the slow cooker on low for 6-8 hours. Stovetop: Bring to a simmer, cover, and cook for 2.5-3 hours on low heat until the beef is tender.
  6. Before serving, remove the bay leaf. Adjust seasoning if necessary.
  7. Garnish with fresh parsley and serve hot.