Ingredients:

  • 3 lbs beef chuck, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until lightly coated.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides, then remove meat to a plate.
  3. Reduce heat to medium and melt butter. Add diced onions and carrots, sautéing until onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a darker brick red.
  5. Pour in the red wine, scraping the bottom of the pot to release the caramelized fond.
  6. Return the seared beef and any accumulated juices to the pot. Pour in beef broth until meat is just submerged.
  7. Add bay leaves and dried thyme. Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low.
  8. Simmer for the remaining time, adding potato chunks during the final hour of cooking until tender.
  9. Stir in frozen peas just before serving and garnish with chopped fresh parsley.