Ingredients:

  • 2 lbs Beef Chuck (trimmed, 1-inch cubes)
  • ¼ cup All-Purpose Flour
  • 1 ½ tsp Kosher Salt (divided)
  • 1 tsp Freshly Ground Black Pepper (divided)
  • 2 tbsp Olive Oil (or neutral oil)
  • 1 medium Yellow Onion (roughly chopped)
  • 4 cloves Garlic Cloves (minced)
  • 2 tbsp Tomato Paste
  • ½ cup Dry Red Wine (or extra stock)
  • 4 cups Beef Stock (low sodium, high quality)
  • 1 tbsp Worcestershire Sauce
  • 3 large Carrots (roughly chopped)
  • 2 stalks Celery Stalks (roughly chopped)
  • 1 ½ lbs Potatoes (Yukon Gold or Russet, quartered)
  • 4 sprigs Fresh Thyme Sprigs
  • 2 units Bay Leaves (dried)
  • ½ cup Frozen Peas (optional)
  • 1 tbsp Cornflour (Corn Starch) (optional)
  • 2 tbsp Cold Water (optional)

Instructions:

  1. Prep the Beef and Sear for Flavour: Pat the cubed beef completely dry. In a shallow dish, combine the flour, 1 teaspoon of salt, and ½ teaspoon of pepper. Toss the beef to lightly coat all surfaces. Shake off excess flour.
  2. Sear the Beef: Heat the oil in a large skillet over medium-high heat until shimmering. Work in batches to avoid overcrowding the pan. Sear the beef until deeply brown and caramelised on all sides (about 2-3 minutes per batch). Transfer the seared beef directly into the slow cooker basin.
  3. Build the Gravy Base: Lower the heat on the skillet to medium. Add the onions and celery and cook, scraping up the browned bits (“fond”) left by the beef, until softened (about 5 minutes). Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Deglaze and Load: Pour in the red wine (or 120ml of stock). Bring to a simmer, scraping vigorously to dissolve all the remaining fond. Cook until the liquid has reduced by half. Pour the deglazed mixture over the contents of the slow cooker, along with the chopped carrots and potatoes.
  5. Season and Cook: Add the remaining 3 ½ cups of beef stock, Worcestershire sauce, remaining salt and pepper, bay leaves, and thyme sprigs. Cover the slow cooker. Cook on LOW for 8 hours (or on HIGH for 4 hours), or until the beef is meltingly tender.
  6. Final Adjustments and Serving: If desired, whisk the optional cornflour with cold water to form a slurry, stir into the stew, and cook on high for 15-30 minutes until thickened. Stir in the frozen peas (if using) during the last 15 minutes of cooking. Remove bay leaves and thyme sprigs before serving hot.