Ingredients:

  • 3 lbs beef chuck steak, cut into 2-inch chunks
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup unsweetened grape juice
  • 2 cups low-sodium beef broth
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cold water
  • 2 tbsp cornstarch

Instructions:

  1. Pat the beef chunks dry with paper towels. In a medium bowl, toss the beef with 3 tbsp all-purpose flour, 1 tsp salt, and 1 tsp black pepper until evenly coated.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Brown the beef in batches until a deep golden brown crust forms on all sides, then transfer the meat to a slow cooker.
  3. In the same skillet, add the sliced yellow onion and cook until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in 1 cup unsweetened grape juice, scraping the bottom of the pan to release the browned bits, then pour the entire mixture over the beef in the slow cooker.
  5. Add 2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, and 2 sprigs fresh thyme to the pot. Ensure the meat is mostly submerged.
  6. Cover and cook on Low for 6–8 hours or on High for 3–4 hours until the beef yields easily to a fork and reaches a minimum internal temperature of 145°F/63°C.
  7. Remove the beef and thyme sprigs from the pot.
  8. In a small bowl, whisk 2 tbsp cold water and 2 tbsp cornstarch to create a smooth slurry.
  9. Stir the slurry into the simmering liquid and cook for 10–15 minutes until the sauce is glossy and thick.
  10. Return the beef to the pot to coat it in the gravy.