Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed oil)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium beef stock
  • 14.5 oz fire-roasted diced tomatoes, with juices
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 large carrots, peeled and sliced into rounds
  • 2 large russet potatoes, peeled and cubed into 1/2-inch pieces
  • 2 cups green cabbage, shredded
  • 1 cup frozen peas or green beans

Instructions:

  1. Pat the beef chuck cubes dry with paper towels to ensure a proper sear. Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. The Hard Sear: Brown the beef in batches to avoid crowding the pan. Sear until a deep brown crust forms on all sides, then remove the beef and set aside.
  3. Sauté and Deglaze: Add the chopped onion to the residual beef fat and cook until translucent. Add minced garlic and cook for 1 minute. Pour in 1 cup of beef stock and scrape the bottom of the pot with a wooden spoon to release the flavorful brown bits (fond).
  4. The Low Simmer: Return the seared beef to the pot. Add the remaining 5 cups of beef stock, fire-roasted tomatoes with their juices, Worcestershire sauce, bay leaves, and dried thyme. Bring to a very gentle simmer.
  5. Staggered Entry - Phase 1: Cover and maintain a low simmer for 1 hour 30 minutes or until the beef is starting to become tender.
  6. Staggered Entry - Phase 2: Add the sliced carrots and cubed potatoes. Continue to simmer for 20 minutes.
  7. Final Finish: Stir in the shredded cabbage and frozen peas. Simmer for an additional 10 minutes until all vegetables are tender but retain their structure. Remove bay leaves before serving.