Instructions

1. 1

   Pat beef chuck cubes dry with paper towels and season generously with salt and pepper.

2. 2

   Chop onion, mince garlic, peel and cut carrots and potatoes into 1-inch chunks.

3. 3

   Heat olive oil in large skillet over medium-high heat. Working in batches, sear beef cubes on all sides until browned. Transfer to slow cooker.

4. 4

   In same skillet, add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.

5. 5

   If using wine, pour into skillet and scrape up browned bits. Simmer for 2-3 minutes.

6. 6

   Transfer onion-garlic mixture (and wine if using) to slow cooker with beef.

7. 7

   Add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir gently.

8. 8

   Nestle carrots and potatoes into the mixture.

9. 9

   Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fork-tender.

10. 10

    Remove bay leaves. If thickening, whisk cornstarch with equal cold water to make slurry, stir into stew, and cook on HIGH for 15-20 minutes.

11. 11

    If using peas, stir in during last 10 minutes of cooking.

12. 12

    Taste and adjust seasoning with salt and pepper. Serve warm.