Ingredients:

  • 2 lbs (900 g) chuck roast, cut into 1-inch cubes
  • 2 tablespoons (30 mL) vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960 mL) beef broth
  • 2 cups (300 g) carrots, sliced
  • 2 cups (300 g) potatoes, diced
  • 1 cup (150 g) peas, fresh or frozen
  • 2 tablespoons (30 g) tomato paste
  • 2 teaspoons (10 g) Worcestershire sauce
  • 1 teaspoon (5 g) dried thyme
  • 1 teaspoon (5 g) dried rosemary
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Cut the chuck roast into 1-inch cubes. Dice the onion and mince the garlic. Slice the carrots and dice the potatoes.
  2. Heat vegetable oil in a large pot over medium-high heat. Add beef cubes in batches, browning on all sides. Remove browned beef and set aside.
  3. In the same pot, add the onion and cook until translucent. Stir in the garlic and cook for an additional 1 minute.
  4. Return the beef to the pot. Add beef broth, carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
  5. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 2 hours, or until the beef is tender. Stir occasionally; add peas during the last 10 minutes of cooking.
  6. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.