Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp avocado oil
  • 1 large yellow onion, chopped into 1-inch pieces
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with kosher salt and black pepper.
  2. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in batches to avoid crowding, ensuring a deep brown crust on all sides. Remove beef and set aside.
  3. In the same pot, add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  4. Sprinkle the flour over the aromatics and stir for 1 minute. Pour in the red wine to deglaze the pot, scraping up all the browned bits (fond) from the bottom with a wooden spoon.
  5. Return the beef to the pot along with any accumulated juices. Add the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
  6. Cover with a tight-fitting lid and reduce heat to low. Braise for 90 minutes.
  7. Stir in the Yukon Gold potatoes and carrots. Replace the lid and continue to simmer for another 60 minutes, or until the beef is fork-tender and vegetables are soft.
  8. Remove the herb sprigs and bay leaves. Stir in the frozen peas and allow them to warm through for 2 minutes before serving.