Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 pounds beef chuck, cut into 1-inch cubes (900 g)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced (about 2 cups or 300 g)
  • 2 stalks celery, sliced (about 1 cup or 150 g)
  • 4 medium potatoes, diced (about 4 cups or 600 g)
  • 8 cups beef broth (1.9 liters)
  • 1 bay leaf
  • 1 teaspoon dried thyme (5 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 cup frozen peas (150 g) - optional, for color
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat.
  2. Season the beef cubes with salt and pepper, then brown in batches until all sides are seared (about 5-7 minutes).
  3. Remove beef and set aside; add diced onion and sauté until translucent (about 4 minutes).
  4. Add minced garlic and sauté until fragrant (about 1 minute).
  5. Stir in carrots, celery, and potatoes, sautéing for an additional 5 minutes.
  6. Return the beef to the pot; add beef broth, bay leaf, and thyme.
  7. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally.
  8. (Optional) Stir in frozen peas during the last 5 minutes of cooking.
  9. Taste and adjust seasoning if needed; remove bay leaf before serving.
  10. Garnish with freshly chopped parsley before ladling into bowls.