Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour (for coating)
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 cup red wine (optional; substitute with broth if desired)
- 3 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 carrots, peeled and sliced
- 3–4 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 cup frozen peas (added at the end)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the beef:
- Season the beef cubes with salt and pepper. Toss them in flour until well-coated.
- Brown the beef:
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- In batches, sear the beef on all sides until browned. Remove and set aside.
- Sauté the aromatics:
- In the same pot, add chopped onion and cook until softened (about 5 minutes).
- Add garlic and cook for 1 more minute.
- Deglaze and simmer:
- Stir in tomato paste and cook for 1–2 minutes.
- Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot.
- Return beef to the pot and add beef broth, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add vegetables:
- Stir in carrots, potatoes, and celery.
- Cover and simmer for another 45–60 minutes until beef and veggies are tender.
- Finish:
- Remove bay leaves.
- Stir in frozen peas and cook for 5 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh parsley and serve hot with crusty bread or over rice.
