Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 medium yellow onions, diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 4 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into 0.5-inch rounds
  • 2 stalks celery, sliced
  • 1 cup frozen sweet peas
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure optimal browning. Season generously with kosher salt and black pepper.
  2. Heat avocado oil in a large Dutch oven over medium-high heat. Sear the beef in batches, avoiding overcrowding, until a deep mahogany crust forms on all sides. Remove beef and set aside.
  3. Lower the heat to medium. Add diced onions, celery, and carrots to the pot residues. Sauté until the onions are translucent and slightly softened.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly and becomes fragrant. For optimal flavor, cook until the paste turns brick red.
  5. Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Simmer until the wine reduces by half.
  6. Return the seared beef and its juices to the pot. Add the beef bone broth, Worcestershire sauce, bay leaves, and thyme sprigs. Ensure the meat is mostly submerged.
  7. Bring to a gentle simmer, then cover and reduce heat to low. Maintain a very slow bubble for 2 hours.
  8. Add the potato chunks. Cover and continue to simmer for another 30-45 minutes, or until both the beef and potatoes are fork-tender.
  9. Remove the bay leaves and thyme stems. Stir in the frozen peas and cook for 2 minutes until heated through. Garnish with fresh parsley before serving.