Ingredients:

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

Instructions:

  1. Toss the cubed beef with flour, salt, and pepper until lightly coated.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on all sides; remove and set aside.
  3. Lower heat to medium and melt butter. Sauté onions, carrots, and celery until onions are translucent.
  4. Stir in garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Deglaze the pot with red wine, scraping the brown bits from the bottom.
  6. Stir in beef broth, Worcestershire sauce, thyme, and bay leaves. Return seared beef and juices to the pot.
  7. Cover and simmer on low for 1 hour 30 minutes (or cook in slow cooker on Low for 8 hours or Instant Pot on High Pressure for 35 minutes).
  8. Stir in potatoes and simmer for an additional 30 minutes until tender.
  9. Stir in frozen peas during the last 2 minutes of cooking. Remove bay leaves and garnish with fresh parsley.