Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into thick rounds
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss them in a bowl with salt, pepper, and flour until lightly coated.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering.
  3. Add beef in batches, searing for 3–5 minutes per side until a deep mahogany crust forms. Remove beef to a plate and set aside.
  4. Lower heat to medium. Add diced onions to the remaining beef fat and sauté for 5 minutes until translucent.
  5. Stir in the garlic and tomato paste. Cook for 2 minutes.