Directions
Heat a large skillet over medium-high heat.
While the skillet heats, toss the beef chunks with olive oil.
Working in batches to avoid overcrowding the pan, sear the beef for about 3 minutes per side until a deep brown crust forms.
After each batch, transfer the seared beef to the slow cooker. Deglaze the hot skillet with a splash of red wine, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom.
Pour this mixture into the slow cooker.
To the slow cooker with the beef, add the beef broth, mushrooms, carrots, onion, garlic, thyme sprigs, rosemary sprigs, salt, pepper, and the remaining red wine.
Stir gently to combine.
Cover and cook on high for 6 hours, or until the beef is exceptionally tender and easily shreds with a fork.
Thirty minutes before serving, carefully remove and discard the woody herb stems.
Add the prepared asparagus to the slow cooker, stir, and cook for the final 30 minutes until the asparagus is tender-crisp.
Garnish generously with fresh parsley and serve immediately.
Don't skip the searing step. It creates a deep, caramelized flavor through the Maillard reaction that you can't get from just slow cooking.
