Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1.25-inch cubes
  • 3 tbsp All-purpose flour
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper
  • 3 tbsp High-smoke point oil (Avocado or Grapeseed oil)
  • 1 Large yellow onion, diced
  • 3 Cloves garlic, smashed and minced
  • 2 tbsp Tomato paste
  • 1/4 cup Dry Red Wine
  • 4 cups Low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 Large carrots, peeled and sliced into 1/2-inch coins
  • 2 Ribs celery, sliced
  • 1 cup Frozen sweet peas
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the cubes in a mixture of flour, salt, and pepper until evenly coated.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in two batches until a dark, mahogany-colored crust forms on at least two sides. Remove meat and set aside.
  3. Reduce heat to medium. Add the onions to the residual fat. Sauté for 5 minutes until onions are translucent, scraping the bottom of the pot to release the fond.
  4. Stir in the tomato paste and minced garlic. Cook for 2 minutes until the paste darkens slightly and becomes fragrant.
  5. Deglaze the pot with red wine or a splash of broth, scraping all the savory brown bits from the bottom.
  6. Return the beef to the pot. Add the beef bone broth, Worcestershire sauce, bay leaves, and dried thyme. Bring to a gentle simmer, cover, and cook for 1 hour 15 mins.
  7. Add the Yukon Gold potatoes, carrots, and celery to the pot. Cover and continue to simmer for 25 minutes until the beef is fork-tender and potatoes are cooked through.
  8. Stir in the frozen peas and cook for 2 minutes until bright green. Remove bay leaves and garnish with fresh parsley before serving.