Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 3 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 large yellow onions, diced
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into thick rounds
  • 3 stalks celery, sliced into 1-inch pieces
  • 1 lb yellow gold potatoes, cubed
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 sprig fresh rosemary
  • 3 tbsp avocado oil

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the cubes in the 1/4 cup of flour until lightly coated. Note: Drying the meat is the only way to get a proper sear instead of steaming it.
  2. Heat 3 tbsp avocado oil in your Dutch oven over medium high heat. Add beef in batches. Cook until a dark brown crust forms on all sides.
  3. Transfer the browned beef to a plate and set aside. Don't worry if the bottom of the pot looks burnt; that's where the flavor is.
  4. Add the 2 diced onions to the pot. Cook for 5 minutes until they soften and turn translucent.
  5. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until the paste smells toasted and turns dark red.
  6. Pour in the 1 cup of dry red wine. Use your wooden spoon to scrape every single browned bit off the bottom.
  7. Return the beef to the pot. Add the 3 cups bone broth, 1 tbsp Worcestershire, thyme, rosemary, and bay leaves.
  8. Bring to a boil, then immediately reduce heat to low. Cover tightly and simmer for 1 hour 30 mins.
  9. Stir in the 4 sliced carrots, 3 stalks of celery, and 1 lb cubed potatoes.
  10. Cover and continue to simmer for another 1 hour until the beef is fork tender and the potatoes are soft.