Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds small Yukon gold potatoes
3 large carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
