Ingredients:

  • 2 lbs beef chuck, trimmed and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 stalks celery, sliced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add diced onion and celery, sautéing until onions are translucent and fragrant.
  2. Stir in minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  3. Add the cubed beef chuck, stirring to coat the meat in the aromatics.
  4. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
  5. Stir in the beef broth, Worcestershire sauce, balsamic vinegar, thyme, and bay leaves.
  6. Bring the liquid to a gentle boil, then reduce heat to low, cover with a tight lid, and simmer for 2 hours.
  7. Gently stir in the potatoes and carrots. Cover and continue to simmer until vegetables are tender.
  8. Stir in the frozen peas and season with salt and cracked black pepper to taste before serving.