Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low sodium beef broth
  • ¼ cup all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 325°F (160°C). Pat the beef cubes dry with paper towels to ensure proper searing.
  2. Heat vegetable oil in a 6-quart enameled cast iron Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then remove beef and set aside.
  3. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
  5. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  6. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release the browned bits (fond).
  7. Return the browned beef and any accumulated juices to the pot. Tuck in the fresh thyme and rosemary sprigs. Bring to a light simmer on the stovetop.
  8. Cover with the lid and transfer the Dutch oven to the preheated oven. Braise for 90 minutes.
  9. Remove the pot from the oven, stir in the potato chunks, and return to the oven for another 30–40 minutes until the potatoes are fork-tender.
  10. Remove from oven, stir in the frozen peas, and garnish with chopped fresh parsley before serving.