Ingredients:

  • 3 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 2 cups unsweetened grape juice (dark purple)
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear beef in batches until a deep mahogany crust forms (5-7 minutes per batch). Remove beef and set aside.
  2. Reduce heat to medium. Sauté diced onions in the remaining beef fat until translucent. Stir in minced garlic and tomato paste, cooking for 2 minutes. Pour in the unsweetened grape juice and scrape the browned bits (fond) from the bottom of the pot.
  3. Return the seared beef and juices to the pot. Stir in beef broth, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 90 minutes.
  4. Add the carrots and potatoes, then continue simmering for another 30 minutes or until the beef and vegetables are tender.
  5. Stir in frozen peas and warm for 2 minutes. Whisk together cornstarch and cold water to create a slurry; slowly pour into the stew, stirring constantly. Cook for 3-5 minutes until the gravy is velvety and glossy. Remove bay leaves before serving.