Ingredients

• 2 lbs beef chuck, cubed (1-inch pieces)
• 4 carrots, cut into 1-inch chunks
• 4 potatoes, cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine or tomato juice
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Brown beef in a skillet over high heat (optional but recommended)
2. Place beef in slow cooker
3. Add carrots, potatoes, and onion to slow cooker
4. Combine beef broth, red wine, tomato paste, and seasonings
5. Pour liquid mixture over meat and vegetables
6. Stir to combine
7. Cover and set to LOW for 8 hours OR HIGH for 4 hours
8. Don't peek! Each time you open lid adds 15 minutes cooking
9. Beef should be very tender and falling apart
10. Stir and taste for seasoning
11. Serve in bowls with crusty bread

Tips for Success

• Brown meat first for deeper flavor (10 minutes extra)
• Don't fill more than 3/4 full
• LOW setting is best - gentler cooking
• Vegetables on bottom, meat on top
• You can prep everything morning and refrigerate overnight
• Freezes well for up to 3 months