Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 1/4 cup (60ml) vegetable oil
  • 3 tbsp (24g) all-purpose flour
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 large (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 4 cups (950ml) low-sodium beef broth
  • 2 bay leaves
  • 1 tsp (2g) dried thyme
  • 3 large (450g) carrots, sliced into thick rounds
  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup (150g) frozen peas
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Lightly toss the beef in flour until thinly coated.
  3. Heat oil in a Dutch oven over medium-high heat. Add beef in batches—do not crowd the pan—and sear until a deep mahogany crust forms on all sides (about 3-5 mins per batch). Remove beef to a plate.
  4. In the same pot, add diced onions and cook until translucent and golden (about 5 mins).
  5. Stir in minced garlic and cook until fragrant.