Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 stalks celery, sliced into half-moons
  • 3 large carrots, peeled and sliced
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
  • 6 cups low-sodium beef broth
  • 1 cup frozen cut green beans
  • 1 cup frozen sweet corn
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 units bay leaves
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in two batches to avoid crowding, ensuring a dark crust forms on the edges. Remove beef and set aside.
  2. Reduce heat to medium. Add the diced onions, sliced carrots, and celery to the rendered fat. Sauté until onions are translucent.
  3. Stir in the tomato paste and minced garlic. Cook for 3 minutes, stirring constantly, until the paste turns a dark brick color (mahogany).
  4. Pour in a splash of the beef broth and use a wooden spoon to scrape all the brown bits (fond) from the bottom of the pot.
  5. Add the browned beef back into the pot. Add the remaining beef broth, cubed potatoes, fire-roasted tomatoes, bay leaves, dried thyme, and Worcestershire sauce.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for approximately 1 hour 20 minutes.
  7. Stir in the frozen green beans and sweet corn. Simmer for an additional 10 minutes until all vegetables are tender and the beef is fork-tender. Adjust salt and pepper to taste before serving.