Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 1/2 cup all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Cabernet or Merlot)
  • 4 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the cubes in a bowl with the all-purpose flour, sea salt, and black pepper until evenly coated.
  2. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in three separate batches to ensure high heat; cook until a dark mahogany crust forms on at least two sides. Remove beef and set aside.
  3. Lower heat to medium. Add the diced onion, carrots, and celery to the residual fat in the pot. Sauté for 5 minutes until slightly softened.
  4. Stir in the tomato paste and minced garlic. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a rusty brick color.
  5. Pour in the red wine. Use a wooden spoon to scrape the caramelized brown bits (the fond) from the bottom of the pot. Allow the wine to simmer and reduce by half.
  6. Return the seared beef and any accumulated juices to the pot. Add the beef bone broth, Worcestershire sauce, rosemary, and thyme. Bring to a simmer, then cover and turn heat to low. Simmer for 1 hour 15 minutes.
  7. Add the Yukon Gold potatoes and carrots to the pot. Continue to simmer, covered, for another 30 minutes until the beef and potatoes are fork-tender.
  8. Remove the herb sprigs. Stir in the frozen peas and allow them to heat through for 2 minutes before serving.
  9. Turn off the heat and let it sit for 10 minutes until the gravy thickens slightly and settles.