Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 large carrots, sliced into thick coins
  • 2 ribs celery, chopped
  • 1 large yellow onion, diced
  • 2 cups Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup cut green beans
  • 6 cups low-sodium beef bone broth
  • 14.5 oz canned diced tomatoes
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Working in batches, sear the beef until a deep mahogany crust forms on at least two sides. Remove the meat and set aside.
  2. Lower the heat to medium. Add the onions, carrots, and celery to the pot. Sauté the vegetables, using a wooden spoon to scrape up the brown bits (fond) from the bottom of the pot as they release moisture.
  3. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the paste turns a rusty brick color and becomes fragrant.
  4. Return the seared beef to the pot along with any accumulated juices. Add the beef bone broth, diced tomatoes (with juice), cubed potatoes, bay leaves, dried thyme, salt, and pepper.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is fork-tender and the collagen has fully broken down.
  6. Stir in the green beans and frozen peas during the last 15 minutes of cooking. Remove the bay leaves before serving.