Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, sliced into coins
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 6 cups Beef Bone Broth
  • 1 cup Cabernet Sauvignon red wine
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 large Russet Potatoes, peeled and cubed
  • 1 cup Frozen Cut Green Beans
  • 1 cup Sweet Corn
  • 1 cup Frozen Sweet Peas

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until a dark mahogany crust forms on at least two sides. Remove beef and set aside.
  2. Reduce heat to medium. Add diced onions, carrots, and celery to the pot. Sauté until onions are translucent. Stir in tomato paste and minced garlic, cooking for 2 minutes until the paste turns brick-red.
  3. Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pot.
  4. Return the seared beef to the pot. Add beef bone broth, bay leaves, thyme, and oregano. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 60 minutes.
  5. Stir in the cubed potatoes. Simmer for an additional 20 minutes until potatoes are tender.
  6. Add the frozen green beans, corn, and peas. Cook for a final 5 minutes before serving.