Ingredients:

  • 3 lbs Beef Chuck, cut into 1.5-inch cubes
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 2 large Yellow Onions, chopped
  • 3 large Carrots, roughly chopped
  • 3 Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Merlot or Cabernet)
  • 4 cups Low Sodium Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 whole Bay Leaves
  • 5 lbs Russet Potatoes, peeled and quartered
  • 1 cup Frozen Peas

Instructions:

  1. Prepare the Beef: Pat the beef cubes thoroughly dry with paper towels. Season generously with salt and pepper, then lightly toss with the flour until lightly coated.
  2. Sear the Beef (Crucial Step!): Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches (do not overcrowd the pot!), sear the beef on all sides until deep brown and crusty. Remove seared beef with a slotted spoon and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté, scraping up any browned bits (fond) from the bottom, until softened (about 8 minutes).
  4. Build the Base: Push vegetables aside. Add tomato paste to the cleared area of the pot and cook for 1 minute until it darkens slightly. Stir into the vegetables. Add minced garlic and cook for 30 seconds until fragrant.
  5. Deglaze: Pour in the red wine. Bring to a simmer, scraping the bottom vigorously to lift all the flavourful bits. Allow the wine to reduce by half (about 5 minutes).
  6. Simmer: Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. The liquid should almost cover the meat. Bring to a gentle simmer.
  7. Braise: Cover the Dutch oven tightly. Transfer to a preheated 325°F (160°C) oven, or reduce stovetop heat to the lowest setting possible. Cook undisturbed for 1.5 hours.
  8. Add Potatoes: Stir in the quartered potatoes. Return to the oven/heat, covered, for another 1 hour, or until the beef is easily shreddable with a fork and potatoes are tender.
  9. Thicken and Finish: Remove bay leaves. If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir into the simmering stew and cook for 2-3 minutes until thickened.
  10. Final Touches: Stir in the frozen peas during the last 5 minutes of cooking until bright green. Taste and adjust seasoning (salt/pepper).