Ingredients:

  • 5 lbs Beef Chuck, trimmed and cubed (1-inch pieces)
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, peeled and roughly chopped
  • 2 medium Celery Stalks, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 cup Dry Red Wine (or Dark Ale)
  • 4 cups Beef Broth (low sodium)
  • 1 tablespoon Worcestershire Sauce
  • 4 sprigs Fresh Thyme (tied)
  • 2 large Bay Leaves
  • 5 lbs Russet Potatoes, peeled and cubed (1-inch)
  • 1 cup Frozen Peas (optional)
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. In a shallow dish, whisk together flour, salt, and pepper. Toss the beef cubes in the mixture until lightly coated; shake off any excess.
  2. Heat half the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Do not overcrowd the pan. Remove browned beef and set aside.
  3. Reduce heat to medium. Add remaining oil if necessary. Sauté onions, carrots, and celery until softened, about 5–7 minutes.
  4. Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly until the paste darkens slightly.
  5. Pour in the red wine (or ale). Scrape up all the browned bits (the fond) from the bottom of the pot using a wooden spoon. Let the liquid reduce by half (about 3 minutes).
  6. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme bundle, and bay leaves. Bring to a gentle simmer.
  7. Cover the Dutch oven tightly. Reduce heat to low (or transfer to a 325°F/160°C oven). Cook for 1 hour 30 minutes.
  8. Add the cubed potatoes to the stew. Stir gently. Cover and continue to simmer for another 1 hour to 1 hour 30 minutes, or until the beef is fork-tender and the potatoes are soft.
  9. Remove and discard the thyme bundle and bay leaves. If the gravy is too thin, mash a few potatoes against the side of the pot to release starch, or stir in a cornstarch slurry until thickened. Stir in frozen peas (if using) for the last 5 minutes.
  10. Taste and adjust seasoning. Garnish generously with fresh parsley before serving.