Ingredients:

  • 2 lbs beef chuck, cut into 1-inch chunks
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into thick rounds
  • 3 medium russet potatoes, peeled and cubed
  • 2 stalks celery, sliced
  • 4 cups beef bone broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas

Instructions:

  1. Pat the beef chuck dry with paper towels. Toss the meat in flour, salt, and pepper until 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 beef and set aside.
  3. Reduce heat to medium. Sauté the chopped onion, celery, and carrots in the remaining beef fat until onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  5. Pour in the beef bone broth, scraping the bottom of the pot to release the browned bits (fond).
  6. Return the browned beef to the pot. Add the cubed potatoes, dried thyme, and bay leaf.
  7. Bring the stew to a boil, then reduce to a low simmer. Cover and cook for 60 to 90 minutes, or until the beef is fork-tender.
  8. Stir in the frozen peas during the final 5 minutes of cooking. Remove the bay leaf before serving.