Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar

Instructions:

  1. Toss the beef cubes in salt, pepper, and flour until lightly coated.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef in batches until a dark mahogany crust forms on all sides; remove and set aside.
  3. Lower heat to medium, add butter, and sauté onions, carrots, and celery until onions are translucent.
  4. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
  5. Deglaze the pot with dry red wine and Worcestershire sauce, scraping the brown bits (fond) from the bottom.
  6. Return the seared beef to the pot and add beef broth, bay leaves, and dried thyme.
  7. Cover and simmer on low heat for approximately 2 hours until the beef is tender.
  8. Add the potato chunks and continue simmering until potatoes are tender.
  9. Stir in the frozen peas and balsamic vinegar just before serving to brighten the flavor.