Ingredients:

  • 1.36 kg Beef chuck roast, cut into 3.8 cm cubes
  • 45 ml Neutral oil
  • 10 g Kosher salt
  • 5 g Freshly cracked black pepper
  • 30 g All purpose flour
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 30 ml Tomato paste
  • 240 ml Dry red wine
  • 950 ml Low sodium beef bone broth
  • 15 ml Worcestershire sauce
  • 5 ml Soy sauce
  • 450 g Yukon Gold potatoes, cut into chunks
  • 4 large Carrots, sliced into thick coins
  • 2 stalks Celery, sliced
  • 2 Bay leaves
  • 3 sprigs Fresh thyme
  • 150 g Frozen peas

Instructions:

  1. Pat the beef cubes bone-dry with paper towels to ensure a proper sear. Toss the beef with salt, pepper, and flour in a large bowl until evenly coated.
  2. Heat the neutral oil in a heavy-bottomed Dutch Oven over medium-high heat. Sear the meat in small batches to avoid crowding, cooking until a dark, mahogany-colored crust forms on all sides. Remove beef and set aside.
  3. In the same pot, sauté the diced yellow onion and minced garlic until softened. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  4. Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the brown bits (fond) from the bottom.
  5. Return the seared beef to the pot. Add the beef bone broth, Worcestershire sauce, soy sauce, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat to low and simmer, partially covered, for 90 minutes.
  6. Add the potatoes, carrots, and celery to the pot. Continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
  7. Stir in the frozen peas during the last 3 minutes of cooking. Remove bay leaves and thyme stems before serving.