Ingredients (Serves 6):
2 lbs (900g) beef chuck roast, cubed
¼ cup all-purpose flour
3 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3 large carrots, sliced
3 celery stalks, sliced
1.5 lbs (700g) Yukon gold potatoes, cubed
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
Salt & pepper to taste
Instructions:
Prep & Dredge:
Pat beef dry and season with salt/pepper
Toss in flour until coated
Sear Beef:
Heat 2 tbsp oil in Dutch oven
Brown beef in batches (3-4 min/side)
Remove and set aside
Build Base:
Add remaining oil, sauté onions 3 min
Add garlic, cook 1 min
Stir in tomato paste (1 min)
Deglaze:
Pour in red wine, scrape browned bits
Add broth, Worcestershire, herbs
Simmer:
Return beef to pot
Cover and simmer 1.5 hrs (low heat)
Add Veggies:
Stir in carrots, celery, potatoes
Simmer 45-60 mins until tender
Finish:
Remove bay leaves
Stir in peas (last 5 mins)
Adjust seasoning
Pro Tips:
For deeper flavor, add 2 tsp smoked paprika
Substitute parsnips for celery if preferred
Thicken with cornstarch slurry (1:2 ratio) if needed
Better next day – flavors intensify
Serve with crusty bread or buttered egg noodles
Cooking Methods:
Oven: 325°F (160°C) for 2.5-3 hrs
Slow Cooker: 8 hrs low after searing
Pressure Cooker: 35 mins high pressure
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