Directions:
Sear the Beef:
Pat the beef cubes dry and season with salt and pepper.
Dredge the beef lightly in flour, shaking off excess.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the remaining olive oil and sauté onions, garlic, carrots, and celery for 3–4 minutes until softened.
Deglaze & Simmer:
Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2 minutes.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and smoked paprika.
Add the seared beef back into the pot along with the potatoes.
Pour in the beef broth and bring to a boil.
Slow Cook:
Reduce heat to low, cover, and simmer for 2–2.5 hours, stirring occasionally, until the beef is tender.
If using a slow cooker, transfer everything to the cooker and cook on low for 6–8 hours or high for 4–5 hours.
No need to scrub, put the oven rack in a bag: it becomes like new again
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