Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.25 cup all-purpose flour
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 1 lb Yukon Gold potatoes, cubed
  • 4 large carrots, cut into 1-inch chunks
  • 2 parsnips, sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes completely dry with paper towels. In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in small batches until a deep brown crust forms on all sides. Remove beef and set aside.
  3. In the same pot, add the diced onion and cook until softened. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens to a brick red.
  4. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  5. Return the beef to the pot. Add the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
  6. Add the potatoes, carrots, parsnips, and celery. Cover and continue to simmer for another 45 to 60 minutes until the meat and vegetables are fork-tender.
  7. Remove the herb sprigs and bay leaves. Stir in the frozen peas and allow them to heat through for 2-3 minutes before serving.