Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure proper searing.
  2. Toss beef with flour, salt, and pepper until lightly coated.
  3. Heat oil and butter in the Dutch oven over medium-high heat until shimmering.
  4. Sear beef in batches—do not crowd the pan—until a deep mahogany crust forms on all sides. Remove beef and set aside on a plate.