Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch chunks
  • 3 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 large carrots, peeled and cut into 1-inch rounds
  • 3 large gold potatoes, peeled and cut into 1.5-inch chunks
  • 2 stalks celery, sliced into 1/2-inch pieces
  • 1 cup frozen peas

Instructions:

  1. Pat the 3 lbs of beef chunks completely dry with paper towels. Toss the beef in 1/4 cup of all-purpose flour until lightly coated.
  2. Heat 2 tbsp of olive oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in three separate batches to avoid crowding the pot until a dark golden crust forms on all sides; remove each batch with a slotted spoon and set aside.
  3. Reduce heat to medium. Add the remaining 1 tbsp of olive oil and sauté the diced onion for 5 minutes until translucent. Stir in the minced garlic and cook for 1 minute more.
  4. Add 2 tbsp of tomato paste and stir constantly for 2 minutes to remove the raw metallic taste.
  5. Pour in 1 cup of the beef broth and scrape the bottom of the pot to release the browned bits. Return the seared beef and any accumulated juices to the pot.
  6. Add the remaining 3 cups of beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then immediately reduce to the lowest simmer setting.
  7. Cover with a tight-fitting lid and simmer gently for 2 hours, or until the beef is fork-tender and reaches a minimum internal temperature of 145°F (63°C).
  8. Stir in the carrots, gold potatoes, and celery. Cover and simmer for another 45 to 60 minutes until the vegetables are tender.
  9. Stir in 1 cup of frozen peas during the last 5 minutes of cooking. Remove from heat and let the stew rest for 3 minutes before serving.