Slow Cooker Beef Stew

Ingredients:

• 2 pounds chuck meat, cubed
• 2 pounds baby potatoes
• 2 pounds carrots
• 2 tablespoons olive oil
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 32 ounces beef broth
• Fresh thyme
• 3 bay leaves
• Salt and pepper to taste

Optional additions:

• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh rosemary

Instructions:

1. Brown beef: Season beef with salt and pepper. Heat oil in slow cooker (if browning mode is available) or a large pot. Brown beef on all sides (about 10 minutes). Transfer meat to a plate.
2. Sauté vegetables: Add onion and garlic to slow cooker and sauté until soft (about 3-4 minutes).
3. Deglaze pan: Pour in wine and allow it to reduce (about 3-4 minutes).
4. Thicken sauce: Stir in tomato paste and flour. Whisk in beef broth.
5. Combine ingredients: Transfer beef back to the slow cooker. Add potatoes and carrots. Top with fresh thyme and bay leaves.
6. Cook: Cover and cook on high for 4 hours or low for 6 hours.
7. Thicken gravy (optional): When beef is done cooking, transfer broth to a small pot over stovetop. Add 2 tablespoons cornstarch and whisk until thickened. Pour some of the thickened gravy back into the pot.

Optional additions:

• For extra flavor: Add Worcestershire sauce, red pepper flakes, or chopped fresh rosemary.
• For a richer texture: Add a dollop of Greek yogurt or a spoonful of crème fraîche.
• For a spicier kick: Increase the amount of red pepper flakes.

Enjoy your delicious Beef Stew!