Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp avocado oil or ghee
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 cup dry red wine
  • 4 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and cut into thick rounds
  • 2 stalks celery, sliced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup frozen peas

Instructions:

  1. Pat the beef completely dry with paper towels and season with 1 tsp kosher salt and 0.5 tsp pepper. Note: Dry meat sears; wet meat steams.
  2. Heat 2 tbsp avocado oil in the Dutch oven over medium high heat and brown the beef until a dark, crusty exterior forms.
  3. Remove the beef and add the diced onion, celery, and carrots, cooking for 5 minutes until the onions are translucent and fragrant.
  4. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a deep mahogany color.
  5. Sprinkle 0.25 cup flour over the vegetables and stir constantly for 1 minute until the flour smell disappears.
  6. Pour in 1 cup dry red wine and use a wooden spoon to scrape the bottom until all the brown bits are dissolved.
  7. Add the 4 cups bone broth, 2 tbsp Worcestershire sauce, thyme sprigs, and bay leaves, then return the beef to the pot.
  8. Bring to a boil, then reduce heat to low, cover, and cook for 1 hour 30 mins until the beef is starting to soften.
  9. Stir in the 1 lb of Yukon Gold chunks and continue simmering covered for 45 minutes until the potatoes and beef are fork tender.
  10. Stir in 1 cup frozen peas and let them sit for 2 minutes until bright green and heated through.