Dutch Oven Beef Stew: Tender Beef in Rich Wine Gravy (3 Hours)

Instructions:

1. Prep the meat. Pat the 1.35 kg of beef cubes bone dry with paper towels. Note: Wet meat will steam rather than sear, leaving it grey and bland. Season the cubes aggressively with the kosher salt and black pepper.
2. Sear the beef. Heat 45 ml of oil in your 5.7 liter Dutch oven over medium high heat. Sear the beef in three separate batches until a dark, mahogany crust forms on at least two sides. Transfer to a bowl.
3. Sauté the aromatics. Lower the heat to medium. Add the diced onions and celery to the residual fat, cooking for about 5 minutes until they are softened and translucent.
4. Develop the base. Stir in the 30 ml of tomato paste and minced garlic. Cook for 2 minutes until the paste turns brick red and smells fragrant.
5. Toast the flour. Sprinkle the 30 g of flour over the vegetables. Stir constantly for 1 minute until the white flour disappears and smells slightly nutty.
6. Deglaze the pot. Pour in the 240 ml of red wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom until the pot floor is clean. Reduce the wine by half.
7. Combine the liquids. Return the beef and its juices to the pot. Add the 950 ml of broth, 30 ml of Worcestershire sauce, bay leaves, and fresh thyme. Bring it to a light simmer.
8. The first braise. Cover the pot with its heavy lid. Move it to a 165°C (325°F) oven. Let it braise for 1.5 hours until the meat begins to soften.
9. Add the vegetables. Carefully remove the pot from the oven. Stir in the potato chunks and carrot rounds. Return to the oven, covered, for another 45 to 60 minutes until the vegetables are fork tender.
10. The final rest. Stir in the 150 g of frozen peas. Put the lid back on and let it sit for 5 minutes. This allows the residual heat to cook the peas until they are bright green and tender while the gravy sets.