Slow Cooker Beef Stew

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  5 Carrots(305g)
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  3 lbs Beef Chuck Roast
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  3 tsp 3 teaspoons kosher salt
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  2 tbsp Olive oil

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

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  2 Celery(80g)
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  0.8 cup Wine, Red, Table
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  4 cup Beef Stock, Low Sodium
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  2 tsp Beef bouillon cube
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Italian seasoning
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  0.5 lbs Mushrooms, Cremini
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  3 tbsp Cornstarch
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  0.5 lbs Green Beans
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  2 lbs Potato, Russet, Baked, Flesh Only
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  Parsley, Fresh

Instructions

1. 1Cut the beef chuck roast into 1½-inch chunks. Finely dice 2 of the carrots and cut the remaining carrots into 2½-inch pieces. Dice the celery, onion, and potatoes into ¾-inch pieces. Slice the mushrooms. Mince the fresh garlic and chop the parsley.
2. 2Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, brown the beef on all sides until deeply golden brown, 12–15 minutes total. Transfer the browned beef to a slow cooker.
3. 3Reduce heat to medium. Add the diced celery, diced carrots, and onion to the skillet and cook, stirring occasionally, until softened and tender, 4–5 minutes. Add the minced garlic and cook until fragrant, about 1–2 minutes.
4. 4Pour the red wine into the skillet, increase heat to medium-high, and bring to a simmer. Cook until reduced by half, 5–7 minutes, scraping up any browned bits from the pan bottom.
5. 5Transfer the wine mixture to the slow cooker. Add the beef broth, beef bouillon cube, Italian seasoning, kosher salt, black pepper, and mushrooms. Stir well. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
6. 6In a small bowl, whisk the cornstarch with ¼ cup cold water until smooth. When the stew has 1½ hours remaining (on HIGH) or 3 hours remaining (on LOW), stir in the cornstarch slurry, carrot pieces, green beans, and potato pieces. Cover and continue cooking until potatoes are fork-tender, 1½–3 hours depending on setting.
7. 7Divide the beef stew evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat a portion over medium heat on the stovetop or in a microwave until steaming, then ladle into a bowl and top with fresh chopped parsley.