Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 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
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss the beef cubes in the flour, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides. Remove the beef and set aside on a plate.
  3. Lower the heat to medium. Add the diced onion and sauté until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a brick-red color.
  5. Pour in the red wine to deglaze, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  6. Return the seared beef to the pot. Pour in the beef broth and add the bay leaves and thyme.
  7. Bring to a gentle simmer, cover with a tight lid, and reduce heat to low. Cook for 90 minutes.
  8. Stir in the sliced carrots and potato chunks. Cover and simmer for an additional 30 to 45 minutes until vegetables are tender.
  9. Stir in the frozen peas and fresh parsley just before serving.