Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 3 tbsp grapeseed oil
  • 2 large yellow onions, thickly diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 3 cups beef bone broth
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves
  • 1 tsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into thick rounds
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes thoroughly dry with paper towels. In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat oil in a 5.5-quart Dutch oven over medium-high heat. Sear the beef in small batches to ensure a deep mahogany crust, removing each batch to a plate once browned. Do not crowd the pan.
  3. Add diced onions to the residual fat in the pot. Sauté until softened, then stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens.
  4. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom. Add the bone broth, bay leaves, thyme, and Worcestershire sauce.
  5. Return the seared beef and any accumulated juices to the pot. Bring to a gentle simmer, cover with a tight-fitting lid, and cook over low heat for 2 hours.
  6. Add the potatoes and carrots to the pot. Continue to simmer, covered, for another 45 to 60 minutes or until the beef is fork-tender and the vegetables are cooked through.
  7. Stir in the frozen peas and allow them to heat through for 2 minutes. Remove the bay leaves and adjust seasoning with salt and pepper before serving.