Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 stalks celery, sliced
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp tomato paste
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 cup frozen petite peas
  • 4 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp olive oil

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season aggressively with Kosher salt and cracked black pepper.
  2. Heat olive oil in a heavy-bottomed cast iron skillet over high heat until shimmering. Sear the beef in batches until a deep, mahogany-colored crust forms on at least two sides. Transfer seared meat to the slow cooker.
  3. In the slow cooker, layer the diced onion, smashed garlic, sliced celery, Yukon Gold potatoes, and carrots over the beef.
  4. In a separate bowl, whisk together the beef bone broth, tomato paste, Worcestershire sauce, and balsamic vinegar. Pour the liquid over the meat and vegetables.
  5. Tuck the rosemary sprigs, thyme sprigs, and bay leaves into the liquid.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender.
  7. Whisk the cornstarch and cold water together to create a slurry. Stir the slurry and the frozen peas into the stew. Cover and cook for an additional 15-20 minutes until the gravy has thickened and the peas are bright green.
  8. Remove the herb sprigs and bay leaves before serving.