Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch (4cm) cubes, patted dry
  • 2 tbsp (30ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 2 tbsp (15g) all-purpose flour
  • 1 tbsp (8g) tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 6 cups (1.4L) beef broth or stock, low sodium preferred
  • 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1.5-inch (4cm) cubes
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5cm) thick slices
  • 1 cup (150g) frozen peas
  • Fresh parsley, chopped (Optional)

Instructions:

  1. Season beef with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear beef in batches, being careful not to overcrowd the pot, until browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in flour and tomato paste. Cook for 1-2 minutes, stirring constantly, until flour is lightly browned.
  4. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, thyme, rosemary, and bay leaves.
  5. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender and easily shreds with a fork.
  6. Add potatoes and carrots to the stew. Cover and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
  7. Stir in frozen peas during the last 5 minutes of cooking. Season with salt and pepper to taste. Remove bay leaves before serving. Garnish with fresh parsley, if desired.