Potato and Beef Stew

Stovetop:

1. Gather all ingredients and equipment needed.
2. In a large bowl, season chuck roast cubes with salt and ground black pepper.
3. In a large pot or Dutch oven, on high heat, add vegetable oil, and sear seasoned chuck roast cubes on all sides. Then remove the beef and set aside.
4. In the same large pot or Dutch oven, lower heat to medium-high then, add in bacon and cook until fat is rendered, remove, and set aside.
5. Then add carrots, and celery, and sauté for 2 minutes, then add onions and garlic and sauté for 1 minute. Then stir in tomato paste.
6. Then add red wine and scrape up brown bits at the bottom of the pot or Dutch oven with a spatula or whisk. Then add beef broth, potatoes, chuck roast cubes, bacon, thyme, rosemary, and bay leaves.
7. In a small bowl add all-purpose flour and just enough water to make a slurry. Whisk well so there are no lumps. And add into a pot or Dutch oven.
8. Bring to a boil and then lower heat to a simmer and cover for 2 hours, occasionally stirring gently once or twice.
9. Garnish with chopped chives. Serve immediately.

Slow Cooker:

1. In a large frying pan or skillet, on high heat, sear chuck roast cubes and set aside. Turn heat to medium and cook bacon. Add seared chuck roast and bacon into the slow cooker.
2. Then add in carrots, and celery, and sauté for about 2 minutes, then add onions and garlic and sauté for another minute. Then stir in tomato paste. Deglaze the frying pan or skillet with a little red wine. Transfer sauteed vegetables to a slow cooker.
3. Then add the rest of the red wine and beef broth, potatoes, thyme, rosemary, and bay leaves.
4. In a small bowl add all-purpose flour and a little water and whisk until there are no lumps and stir into a slow cooker.
5. Cover the slow cooker and cook on low for 7-8 hours.
6. Garnish with chopped chives and serve immediately.

Instapot:

1. In an instapot, on high heat, sear chuck roast cubes and set aside. Turn heat to medium and cook bacon. remove from instapot and set aside.
2. Then add in carrots, and celery, and sauté for about 2 minutes, then add onions and garlic and sauté for another minute. Then stir in tomato paste and brown.
3. Then add the rest of the red wine and beef broth, potatoes, thyme, rosemary, and bay leaves.
4. Add in chuck roast cubes and bacon.
5. Close the lid and set it to cook on high-pressure setting for 35 minutes, then allow pressure to release naturally for 10 minutes before doing a quick release.
6. In the meantime, instead of using flour, use cornstarch to make a slurry.
7. Then add to stew and stir until stew thickens. Serve immediately.