Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp garlic powder

Instructions:

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a Dutch oven over medium-high heat; sear beef in batches until a mahogany crust forms on all sides, then remove and set aside.
  3. In the same pot, sauté diced onion and carrots for 5–7 minutes until onions are translucent.
  4. Stir in minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  5. Pour in red wine, scraping the bottom of the pot to release the fond, and let the wine reduce by half.
  6. Return the beef to the pot and add beef broth, thyme, and bay leaves.
  7. Cover with a tight lid, reduce heat to low, and simmer until beef is tender.
  8. In a separate large pot, boil peeled and cubed Yukon Gold potatoes until tender; drain well.
  9. Mash potatoes using a ricer or masher, then fold in softened butter, heavy cream, salt, and garlic powder until velvety.
  10. Stir frozen peas into the stew during the final minutes of cooking; serve the stew over a bed of mashed potatoes.