Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 stalks celery, sliced
  • 4 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ cup dry red wine

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper, then toss in a bowl with flour until lightly coated.
  2. Heat 1 tbsp of oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then remove meat and set aside.
  3. Lower heat to medium and add the remaining tablespoon of oil. Sauté the diced onion and celery until translucent.
  4. Add minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  5. Deglaze the pot by pouring in the red wine, scraping the browned bits (fond) from the bottom.
  6. Return the seared beef to the pot. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaf.
  7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 90 minutes.
  8. Stir in the carrots and potatoes. Cover and simmer for an additional 25–30 minutes until vegetables are tender.
  9. Remove the bay leaf and adjust seasoning with salt and pepper before serving.