Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 4 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • Fresh parsley for garnish

Instructions:

  1. Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a deep brown crust forms on all sides. Remove beef to a plate.
  3. Reduce heat to medium. In the same pot, add the diced onion and cook until translucent and fragrant (about 5 minutes). Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick-red color.
  4. Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.
  5. Stir in the beef broth, Worcestershire sauce, and thyme. Return the seared beef and any accumulated juices to the pot.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
  7. Stir in the carrots and potatoes. Cover and continue simmering for another 30–45 minutes, or until the beef is fork-tender and the vegetables are soft.
  8. Stir in the frozen peas during the last 5 minutes of cooking. Remove bay leaves and garnish with fresh parsley.