Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth (low sodium)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup celery, sliced

Instructions:

  1. In a medium bowl, toss the cubed beef chuck with flour, salt, and pepper until evenly coated.
  2. Heat olive oil and 1 tablespoon of butter in a 6-quart Dutch oven over medium-high heat. Sear the beef in batches until a deep mahogany-colored crust forms on all sides. Remove beef to a plate and set aside.
  3. Add the remaining butter to the pot. Stir in the diced onion and celery, cooking until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
  5. Deglaze the pot by pouring in the beef broth and Worcestershire sauce, scraping the browned bits (fond) from the bottom of the pot.
  6. Return the seared beef to the pot. Add bay leaves, dried thyme, and dried rosemary. Bring to a simmer, then cover and cook until beef begins to tenderize.
  7. Stagger the vegetable additions: add carrots and potatoes and continue simmering until the beef is fall-apart tender and vegetables are cooked through.
  8. Stir in the frozen peas during the last few minutes of cooking until heated through and vibrant green.