Ingredients:

  • 3 lbs (1.36 kg) Beef Chuck Roast, cut into 1.5-inch cubes
  • 3 tbsp (45 ml) Neutral oil (Grapeseed or Vegetable)
  • 2 tsp (12 g) Kosher salt
  • 1 tsp (5 g) Cracked black pepper
  • 2 tbsp (28 g) Unsalted butter
  • 1 large Yellow onion, diced
  • 4 cloves Garlic, smashed and minced
  • 2 tbsp (30 g) Tomato paste
  • 1/4 cup (30 g) All-purpose flour
  • 1 cup (240 ml) Dry red wine (Cabernet or Merlot)
  • 4 cups (950 ml) Low-sodium beef bone broth
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 2 Bay leaves
  • 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large Carrots, peeled and sliced into thick rounds
  • 2 ribs Celery, sliced into 1/2-inch half-moons
  • 1 cup (150 g) Frozen pearl onions
  • 1 cup (150 g) Frozen peas

Instructions:

  1. Dry the beef. Pat the 3 lbs of beef chuck roast with paper towels until completely dry.
  2. Sear the meat. Heat 3 tbsp neutral oil in a large pot over medium high heat. Brown the beef in batches until a dark brown crust forms on all sides.
  3. Sauté aromatics. Remove beef. Add 2 tbsp unsalted butter, the diced yellow onion, and celery. Cook 5 minutes until softened and translucent.
  4. Bloom the paste. Stir in 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 mins until the paste turns a dark rust color.
  5. Build the roux. Sprinkle 1/4 cup flour over the vegetables. Stir constantly for 1 minute until the raw flour smell disappears.
  6. Deglaze the pan. Pour in 1 cup dry red wine. Scrape the bottom vigorously until all the brown bits are dissolved into the liquid.
  7. Simmer the base. Return beef to the pot. Add 4 cups bone broth, 2 tbsp Worcestershire, rosemary, thyme, and bay leaves.
  8. Cook the beef. Cover and simmer on low for 1 hour 30 mins until the beef starts to become tender.
  9. Add vegetables. Stir in 1 lb Yukon Gold potatoes and 4 sliced carrots. Simmer covered for another 45 minutes until vegetables are fork tender.
  10. Final finish. Fold in 1 cup frozen pearl onions and 1 cup frozen peas. Heat for 5 minutes until the peas are bright green and warmed through.