Ingredients:

  • lbs Boneless Beef Chuck, trimmed and cubed (1.5-inch cubes)
  • tsp Kosher Salt
  • tsp Freshly Ground Black Pepper
  • /4 cup All-Purpose Flour
  • Tbsp Olive Oil
  • medium Yellow Onions, diced
  • medium Carrots, peeled and thickly sliced
  • Celery stalks, sliced
  • cloves Garlic, minced
  • Tbsp Tomato Paste
  • cup Dry Red Wine (e.g., Merlot or Cabernet)
  • cups Beef Stock (low sodium preferred)
  • sprigs Fresh Thyme
  • large Bay Leaves
  • Tbsp Balsamic Vinegar
  • lbs Yukon Gold Potatoes, quartered
  • cup Frozen Peas
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat beef cubes completely dry. Toss thoroughly with salt, pepper, and flour until lightly coated.
  2. Sear in Batches: Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear beef in small batches until deeply browned on all sides (do not crowd the pot). Remove browned beef with a slotted spoon and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot; cook until softened, about 7-10 minutes, scraping up any brown bits (fond) from the bottom.
  4. Bloom the Paste: Stir in minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Deglaze: Pour in the red wine, scraping vigorously to lift any remaining flavourful bits from the bottom of the pot. Allow the wine to reduce by half (about 5 minutes).
  6. Build the Broth: Return the beef to the pot. Add beef stock, thyme sprigs, bay leaves, and balsamic vinegar. The liquid should almost cover the meat; add a splash more stock if necessary.
  7. Slow Simmer: Bring the liquid to a gentle simmer on the hob. Cover tightly and transfer to a preheated oven at 325°F (160°C). Cook for 2 hours, stirring occasionally.
  8. Add Potatoes: Add the quartered potatoes to the stew. Continue cooking, covered, until the beef is fork-tender and the potatoes are soft (about 45–60 minutes more).
  9. Final Check & Finish: Remove the bay leaves and thyme stems. Taste and adjust seasoning (salt/pepper). Stir in the frozen peas just until they turn bright green and are heated through (about 2 minutes).
  10. Serve: Garnish generously with fresh parsley.