Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 3 tbsp neutral oil (grapeseed or avocado oil)
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.25 cup all-purpose flour
  • 2 large yellow onions, chunky dice
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups beef bone broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into thick rounds
  • 2 ribs celery, sliced into 0.5-inch pieces
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes bone-dry with paper towels. Toss the beef with salt, pepper, and flour until evenly coated.
  2. Heat the oil in a 5 to 7-quart Dutch oven over medium-high heat. Sear the beef in three separate batches until a dark, mahogany-colored crust forms on at least two sides. Remove meat and set aside.
  3. Lower heat to medium. Add onions and celery to the residual fat; cook until softened, about 6 minutes. Stir in tomato paste and garlic, cooking for 2 minutes until the paste darkens.
  4. Pour in the red wine to deglaze the pot, scraping the brown bits (fond) off the bottom with a wooden spoon. Let the wine reduce by half.
  5. Return the beef and any accumulated juices to the pot. Add beef bone broth, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours.
  6. Add the potatoes and carrots to the pot. Continue to simmer, covered, for another 45 to 60 minutes until the vegetables and meat are fork-tender.
  7. Stir in the frozen peas and cook for 2 minutes until heated through. Remove the bay leaves and thyme stems before serving.