Ingredients:

  • 5 lbs Beef Chuck/Braising Steak, trimmed, cubed (1.5 inch pieces)
  • 1/4 cup All-Purpose Flour
  • 1 Tbsp Kosher Salt & Freshly Cracked Black Pepper
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, peeled and sliced
  • 2 stalks Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 4 cups Beef Stock (low sodium)
  • 4 sprigs Fresh Thyme Sprigs, tied
  • 2 large Bay Leaves
  • 1 tsp Worcestershire Sauce
  • 1 lb Waxy Potatoes (e.g., baby potatoes), halved or quartered
  • 1/2 cup Frozen Peas (Optional)

Instructions:

  1. Prep Beef: Pat the cubed beef dry with paper towels. Toss the meat in the 1/4 cup of flour, 1 tsp salt, and pepper until lightly coated.
  2. Sear in Batches: Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add only enough beef to cover the bottom of the pot without overcrowding. Sear for 2–3 minutes per side until deeply golden brown. Remove the seared beef with a slotted spoon and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the butter. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until softened, scraping up any browned bits from the beef.
  4. Activate Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, allowing the tomato paste to darken slightly.
  5. Deglaze: Pour in the red wine. Bring to a vigorous simmer and use a wooden spoon to scrape all the caramelized bits (fond) off the bottom of the pot. Reduce the wine by half (about 5–7 minutes).
  6. Combine: Return the seared beef and any resting juices to the pot. Pour in the beef stock and Worcestershire sauce. Add the bay leaves and the tied bundle of thyme.
  7. Simmer: Bring the stew to a boil, then immediately reduce the heat to the lowest setting (a gentle bubble). Cover the pot and simmer for 1 hour 45 minutes.
  8. Add Potatoes: After the initial simmering time (1 hour 45 minutes), stir in the halved potatoes.
  9. Continue Simmering: Cover and cook for another 45 minutes to 1 hour, or until the beef is fork-tender and the potatoes are soft.
  10. Finish and Serve: Remove the herb bundle and bay leaves. Taste the stew and adjust seasoning as needed. Stir in the frozen peas (if using) just before serving. Let the stew rest off the heat for 10 minutes before plating.