Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp neutral oil (grapeseed or avocado)
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 dried bay leaves
  • 3 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into thick diagonal coins
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes dry with paper towels and season thoroughly with kosher salt and black pepper.
  2. Heat 2 tablespoons of oil in a 6-quart Dutch oven over high heat. Sear the beef in batches until a dark brown crust forms on all sides. Remove meat and set aside.
  3. Lower heat to medium and add onions to the pot. Sauté for 5 minutes until softened. Add garlic and tomato paste, stirring for 2 minutes until the paste darkens.
  4. Sprinkle the flour over the aromatics and stir for 1 minute to cook out the raw flour taste.
  5. Pour in the red wine and use a wooden spoon to scrape the brown bits (fond) from the bottom of the pot. Simmer until the liquid reduces by half.
  6. Return the beef to the pot. Add beef bone broth, Worcestershire sauce, bay leaves, and thyme sprigs.
  7. Add the potatoes and carrots. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
  8. Add the vegetables. Simmer for another 45 minutes until veggies are tender.
  9. Discard bay leaves and thyme stems. Stir in the frozen peas and let sit for 2 minutes before serving.