Ingredients:

  • 1.5 kg (3.3 lbs) beef chuck roast, cut into 2.5 cm (1-inch) cubes, patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (plus more for dredging, optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 500 g (1.1 lbs) Yukon Gold potatoes, peeled and cubed
  • 225g (8 oz) cremini mushrooms, quartered (or left whole if small)
  • 1 cup frozen peas (added at the end)
  • 750 ml (3 cups) beef broth (low sodium preferred)
  • 250 ml (1 cup) dry red wine (like Merlot or Cabernet Sauvignon – optional, but adds depth!)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef cubes with salt and pepper. Optionally, dredge lightly in flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Add tomato paste, Worcestershire sauce, thyme, and bay leaf.
  5. Return the beef to the pot. Add beef broth and bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 2 hours.
  7. Add potatoes and mushrooms. Continue to simmer, covered, for another 30-60 minutes, or until the beef and potatoes are fork-tender.
  8. Stir in frozen peas during the last 5 minutes of cooking. Remove bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.