Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 packet (28g) slow cooker beef stew onion soup mix
  • 2 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1.5 lbs baby yellow potatoes, halved
  • 4 large carrots, cut into 1-inch rounds
  • 2 stalks celery, sliced
  • 1 large yellow onion, coarsely chopped
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat oil in a large skillet over medium-high heat. Sear the beef in batches until a dark, crusty exterior forms on at least two sides, then remove from heat.
  3. Place the chopped onions, carrots, celery, and potatoes into the slow cooker insert.
  4. Add the aromatics. Stir in the minced garlic, Worcestershire sauce, and the packet of onion soup mix.
  5. Layer the seared beef on top of the vegetables.
  6. Pour 1/2 cup dry red wine into the hot pan, scraping the bottom until the liquid turns dark and the pan is clean.
  7. Pour in 2 cups low sodium beef broth along with the wine and juices from the skillet until the vegetables are mostly submerged.
  8. Place the fresh rosemary and thyme sprigs on top. Cover and cook on Low for 8 hours until the beef is succulent and the sauce is velvety.
  9. Remove the herb sprigs and let the stew sit uncovered for 10 minutes until the sauce thickens slightly before serving.