Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 3 tbsp All-purpose flour
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp Avocado oil
  • 1 large yellow onion, chunky dice
  • 4 cloves garlic, smashed and minced
  • 4 cups low-sodium beef bone broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, cut into thick rounds
  • 2 celery stalks, sliced into half-moons
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the beef in a bowl with the flour, salt, and pepper until evenly coated.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in three separate batches to avoid crowding, cooking until a deep mahogany crust forms on all sides. Remove beef and set aside.
  3. Add the onion to the pot until translucent and edges begin to brown. Stir in the minced garlic for 30 seconds.
  4. Stir in the tomato paste and garlic. Cook for 2 minutes until the paste turns a deep brick red and develops a nutty aroma.
  5. Deglaze the pot by pouring in the red wine (or a splash of broth), using a wooden spoon to lift the browned bits (fond) from the bottom.
  6. Return the beef to the pot with the rosemary and thyme. Cover and cook on low for 1 hour 15 mins until the beef is starting to soften.
  7. Drop in the 1 lb Yukon Gold potatoes, 3 carrots, and 2 celery stalks.
  8. Cook for another 30 minutes until the potatoes are tender when pierced with a fork.
  9. Remove the herb stems and stir in 1 cup frozen peas.
  10. Let the pot sit off the heat for 10 minutes until the sauce thickens and flavors meld.