Slow Cooker Beef Stew

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  Carrots
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  Beef Chuck Roast(1588g)
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  3 teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Celery
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  Yellow Onion
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  Garlic
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  Wine, Red, Table(180g)
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  Low Sodium Beef Broth(960g)
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  Beef bouillon cube(10g)
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  ½ teaspoon freshly cracked black pepper
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  Italian seasoning(5g)
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  Mushrooms, Cremini(227g)
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  Cornstarch(45g)
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  Green Beans(227g)
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  Potato, Russet, Baked, Flesh Only(907g)
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  Parsley, Fresh

Instructions

1. 1Finely dice two of the carrots, then cut the remaining three carrots into 2 ½-inch pieces. Season the beef all over with 1 teaspoon of the salt.
2. 2Heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is glistening, working in batches, brown the beef on all sides, about 15 minutes. Transfer the beef to the slow cooker.
3. 3Reduce the heat to medium. Add the celery, diced carrots, and onion to the skillet and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes more. Add the wine and bring to a simmer over medium-high heat. Cook until reduced and slightly thickened, about 5 to 7 minutes.
4. 4Add the wine mixture to the slow cooker along with the beef stock, bouillon, remaining 2 teaspoons of salt, pepper, Italian seasoning, and mushrooms. Cook 4 hours on HIGH or 8 hours on LOW.
5. 5In a small bowl, mix the cornstarch with ¼ cup cold water. If cooking on high, when the stew has 1½ hours remaining, stir in the cornstarch slurry along with the carrot pieces, green beans, and potatoes. If cooking on low, when the stew has 3 hours remaining, stir in the cornstarch slurry along with the carrot pieces, green beans, and potatoes.
6. 6Ladle into bowls and sprinkle with parsley to serve.