Ingredients:

  • 3 lbs beef chuck, cut into 1.5-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into thick rounds
  • 2 leeks, white and light green parts only, sliced
  • 3 cups beef broth, low sodium
  • 1/2 cup dry red wine
  • 1 tbsp honey
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Prepare the beef. Pat the beef dry with paper towels and season with salt and pepper. Note: Wet meat steams instead of searing, which ruins the crust.
  2. Sear the meat. Heat oil in a skillet over medium high heat and sear the beef in batches until a deep mahogany crust forms on all sides. Transfer browned beef to the slow cooker.
  3. Sauté the aromatics. In the same skillet, melt the butter and sauté the onion, carrots, and leeks until onions are translucent and smelling sweet.
  4. Deglaze the pan. Stir in the minced garlic for 60 seconds, then pour in the red wine to deglaze the pan, scraping up the brown bits. Note: These bits are the fond and contain all the concentrated flavor.
  5. Combine ingredients. Pour the skillet contents over the beef in the slow cooker, then stir in the beef broth and honey.
  6. Add herbs. Tuck the thyme sprigs and bay leaves into the liquid.
  7. Slow cook. Cover and cook on Low for 8 hours or High for 4 hours until beef is fork tender and easily pulls apart.
  8. Add the final touch. Ten minutes before serving, stir in the frozen peas to warm through while maintaining their bright green color.