Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp neutral oil (Grapeseed or Vegetable)
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/4 cup all-purpose flour
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Cabernet or Merlot)
  • 4 cups beef bone broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and sliced into rounds
  • 1 lb Yukon Gold potatoes, cubed
  • 1 large turnip, peeled and diced
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper, then lightly dust with flour. Heat oil in a 5-quart Dutch oven over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
  2. Reduce heat to medium. Add diced onions to the pot and sauté until translucent. Stir in tomato paste and minced garlic, cooking for 2 minutes until the paste darkens to a rusty brick color.
  3. Pour in the red wine. Use a wooden spoon to aggressively scrape the bottom of the pot to release the browned bits (fond).
  4. Return the seared beef and any accumulated juices to the pot. Add the beef bone broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour.
  5. Add the carrots, parsnips, potatoes, and turnip to the pot. Cover and continue to simmer for 45 minutes until the vegetables are tender and the beef is fork-tender. Stir in the frozen peas just before serving.