Ingredients:

  • 2 lbs boneless beef chuck roast, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks

Instructions:

  1. Toss the beef cubes in a bowl with flour, salt, and pepper. Make sure every side is coated so the flour doesn't clump in the pot.
  2. Heat oil in the Dutch oven over medium high heat. Add beef in batches. Don't crowd the pan, or the meat will boil instead of sear. Cook 8 minutes until a deep brown crust forms on all sides.
  3. Remove beef to a plate and set aside.
  4. In the same pot, add the onion and celery. Sauté for 5 minutes until the onion becomes translucent.
  5. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red.
  6. Pour in 1 cup of beef broth and scrape the bottom of the pot. This releases the fond, which is where the most flavor lives.
  7. Return the beef and its juices to the pot. Add the remaining broth, Worcestershire sauce, thyme, and bay leaves.
  8. Bring to a simmer, then lower heat to low. Cover and cook for 2 hours until the beef is starting to give way with a fork.
  9. Stir in the potatoes and carrots. Cover again and simmer for another 60 minutes until the vegetables are tender but hold their shape.
  10. Stir in frozen peas and cook for 2 minutes. Remove from heat and stir in fresh parsley.