Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 3 medium Yukon Gold potatoes, cubed
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup non-alcoholic red wine
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions:

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Heat 3 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches—do not crowd the pan—until a deep mahogany crust forms on all sides. Remove the meat and set aside on a plate.
  3. Lower the heat to medium. Add the diced onion and sliced carrots, stirring frequently until the onions become translucent.
  4. Stir in the minced garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a darker brick red.
  5. Pour in 1 cup non-alcoholic red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.
  6. Stir in 4 cups beef broth, 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves. Return the seared beef and any accumulated juices to the pot.
  7. Cover with a tight lid and simmer on low for 1.5 to 2 hours.
  8. Stir in the cubed potatoes. Cover again and simmer for another 30–45 minutes, or until the beef is fork-tender, reaches an internal temperature of 160°F (71°C), and the potatoes are soft but hold their shape.
  9. Remove the bay leaves before serving.