Ingredients:

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

Instructions:

  1. Pat the beef dry with paper towels. Toss cubes with flour, salt, and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.
  2. Reduce heat to medium. Add onion, carrots, and celery, sautéing until the onions become translucent and fragrant. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a brick-red color.
  3. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the fond. Add the beef broth, Worcestershire sauce, thyme, and bay leaves.
  4. Return the seared beef to the pot. Cover with a tight lid and simmer on low for 2 hours.
  5. Stir in the Yukon Gold potatoes and continue to simmer, covered, for another 45 to 60 minutes until the beef and potatoes are tender.
  6. Stir in the frozen peas and chopped fresh parsley. Remove bay leaves and serve hot.