Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch chunks
  • 3 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine (Cabernet or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 sprig fresh rosemary
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chunks completely dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in 3-4 batches until a deep brown crust forms on all sides (about 3-5 mins per batch). Remove beef to a plate.
  4. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent.
  5. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  7. Pour in the red wine, scraping the bottom of the pot to release the brown bits (fond).
  8. Stir in the beef broth, thyme, rosemary, and bay leaves.
  9. Return the seared beef and any accumulated juices to the pot.
  10. Cover with a tight-fitting lid and transfer to the preheated oven. Bake for 1 hour and 45 minutes.
  11. Remove the pot from the oven, stir in the potato chunks, cover, and return to the oven for another 30 minutes until potatoes are fork-tender.
  12. Stir in the frozen peas during the last 5 minutes of cooking. Garnish with fresh parsley before serving.