Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 2 stalks celery, chopped
  • 1 cup frozen peas

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat the vegetable oil in a 12-inch cast iron Dutch oven over medium-high heat until shimmering. Brown the beef in batches—do not crowd the pot—until each piece has a deep mahogany crust. Remove beef and set aside.
  3. Reduce heat to medium. Add the diced onion and celery to the remaining beef fat and sauté until the onion is translucent and fragrant.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  5. Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape all the browned bits (the fond) off the bottom of the pot.
  6. Return the seared beef and any accumulated juices to the pot. Add bay leaves, cover with the lid, and move the pot to a managed bed of hot coals.
  7. Simmer slowly for approximately 80 minutes. Add carrots and potatoes; continue simmering for another 40 minutes until meat and vegetables are tender.
  8. Stir in the frozen peas at the very end and cook for another 5 minutes before serving.