Ingredients:

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

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef in batches until each side is a deep mahogany brown, then remove and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the remaining beef fat and sauté for about 5 minutes until translucent.
  4. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
  5. Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw taste.
  6. Slowly pour in the red wine, scraping the bottom of the pot to release the fond. Add beef broth, thyme, bay leaves, and the seared beef.
  7. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour.
  8. Add the cubed potatoes and parsnips. Cover and simmer until vegetables are tender.
  9. Stir in the frozen peas at the end and serve hot.