Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 large carrots, cut into thick chunks
  • 1 lb baby potatoes, halved
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Toss the beef cubes in flour, salt, and pepper.
  2. Place the floured beef directly into the slow cooker. Layer in the diced onions, minced garlic, carrots, and potatoes.
  3. In a small bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce.
  4. Pour the liquid mixture over the beef and vegetables, then tuck in the thyme sprigs.
  5. Secure the lid and cook on Low for 8 hours or High for 4 hours.
  6. Remove the thyme sprigs.
  7. Stir in the cornstarch slurry (cornstarch mixed with cold water). Turn the slow cooker to High for an additional 20–30 minutes until the gravy is thick and glossy.