Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 teaspoon (2.5g) black pepper, plus more to taste
  • 2 tablespoons (15g) all-purpose flour
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) tomato paste
  • 4 cups (950ml) beef broth (low sodium preferred)
  • 1 cup (240ml) dry red wine (such as Merlot or Cabernet Sauvignon – optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 lb (450g) frozen peas

Instructions:

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dredge the beef in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove beef and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute, stirring constantly.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced slightly.
  5. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer. Return the beef to the pot. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Add potatoes to the stew and cook for another 30 minutes, or until the potatoes are tender. Stir in the frozen peas during the last 5 minutes of cooking.
  7. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve hot.