Ingredients:

• Chuck meat – Chuck meat, cubed is the real hero in this crockpot recipe.
• Baby potatoes – Baby potatoes, whole, are added to the stew. You can also chop up whatever white potato you may have on hand if you don’t have baby potatoes.
• Carrots – Carrots add some sweetness and a pop of color to this stew. Cut them into large chunks.
• Olive oil – Extra virgin olive oil is great but any kind of oil will work.
• Onion – White onion, diced, or whatever type of onions you have will work.
• Garlic – Fresh minced garlic adds loads of flavor but jarred garlic can be substituted.
• Red wine – Red wine adds a deep fruity flavor to this stew.
• Tomato paste – Just a touch of tomato paste thickens up the stew and adds a tomato flavor.
• All-purpose flour – All purpose flour also helps thicken the stew.
• Beef broth – Beef broth adds flavor and helps simmer and cook the chuck meat.
• Thyme – Fresh thyme imparts a slightly minty and peppery flavor.
• Bay leaves – Bay leaves add an herby flavor to the stew.
• Salt and pepper – Add salt and pepper to taste.

preparation:

• Step 1: Sprinkle the meat with salt and pepper while the oil heats in the slow cooker. If you have a browning mode on your slow cooker use this setting to brown the meat on all sides and then transfer to a plate. If you don’t have a browning mode brown the chuck over the stove.
• Step 2: Stir the onion and garlic into the slow cooker and sauté until soft. Add wine and allow it to cook down.
• Step 3: Mix in the tomato paste and flour to thicken the stew and then whisk in the beef broth.
• Step 4: Place the browned beef back in the slow cooker and add the potatoes and carrots. Sprinkle with fresh thyme and a bay leaf.
• Step 5: Cover and cook on high for 4 hours or low for 6 hours.
• Step 6: When the stew is finished, remove the broth and place it in a pot on the stove with cornstarch. Whisk until it has thickened and then pour some of it back while reserving some to be served on the side.

enjoy!