Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tsp Sea salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp Tomato paste
  • 1 cup dry red wine
  • 4 cups low-sodium beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 1 tbsp Balsamic vinegar
  • 1.5 lbs Yukon Gold potatoes, scrubbed and quartered
  • 4 large carrots, peeled and cut into 1-inch rounds
  • 3 stalks celery, sliced into 1/2-inch crescents
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes bone-dry with paper towels and season generously with sea salt and black pepper.
  2. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in small batches to ensure a deep brown crust, then remove and set aside.
  3. In the same pot, sauté the diced onion and minced garlic until translucent. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
  4. Deglaze the pot with 1 cup of red wine, scraping the bottom with a wooden spoon to release the fond. Simmer until the wine is reduced by half.
  5. Return the beef to the pot. Add the beef bone broth, thyme, rosemary, bay leaves, and balsamic vinegar. Bring to a boil, then reduce heat to a low simmer.
  6. Cover and braise for 90 minutes. Add the potatoes, carrots, and celery. Continue to simmer for another 45-60 minutes until the meat and vegetables are fork-tender.
  7. Stir in the frozen peas during the last 5 minutes of cooking. Remove the herb sprigs and bay leaves before serving.