Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 3 medium carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 leaf bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.
  2. In the same pot, add the diced onion and celery. Cook for 4-5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste darkens.
  3. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Return the seared beef to the pot. Stir in the red wine, beef broth, thyme, bay leaf, salt, and black pepper.
  5. Add the sweet potato chunks and carrots. Stir to combine.
  6. Cover and simmer on low heat (Dutch oven) for 2.5 hours or transfer to a slow cooker and cook on low for 6 hours until the beef is fork-tender.
  7. Remove the bay leaf and thyme sprigs. Garnish with fresh chopped parsley before serving.