Ingredients

• 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 2 cloves of garlic, minced
• 1 tablespoon tomato paste
• 1/4 cup gluten free all purpose flour (or regular flour)
• 1 cup red wine (or 1 additional cup of beef broth)
• 3 cups gluten-free low-sodium chicken broth/stock or beef broth/stock
• 2 bay leaves
• 4 springs thyme (or 1 1/2 teaspoons dry thyme)
• 4 ounces salt pork, trimmed of excess fat
• 1 pound yukon gold potatoes, cut into 1 inch chunks (I like to peel mine)
• 1 cup frozen peas

Instructions

Slow-Cooker Instructions:
1. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker. Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.
2. Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
3. Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in the broth, bay leaves, thyme, and salt pork. Bring to simmer, then transfer to the slow-cooker.
4. Cook on low for 4-6 hours. 2 hours before eating remove the salt pork and add the potatoes.
5. 20 minutes before eating stir in the peas. Season with salt and pepper and serve. Enjoy!
Oven Instructions:
6. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
7. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon olive oil, leaving second batch of meat in pot after browning.
8. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
9. Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in the broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
10. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
11. Using large spoon, skim any excess fat from surface of stew. Cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Add the frozen peas and cook until thawed, about 5 minutes. Season with salt and pepper.