Ingredients:

  • 2 lbs (907 g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (28 g) vegetable oil
  • 1 tsp (6 g) salt
  • 1/2 tsp (3 g) black pepper
  • 1 large (150 g) yellow onion, diced
  • 3 large (180 g) carrots, sliced into rounds
  • 3 stalks (90 g) celery, sliced
  • 4 cloves (20 g) garlic, minced
  • 3 medium (450 g) russet potatoes, cubed
  • 1 cup (150 g) frozen peas
  • 8 cups (1.9 L) low-sodium beef broth
  • 2 tbsp (32 g) tomato paste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (2 g) dried thyme
  • 2 bay leaves

Instructions:

  1. Pat the beef cubes dry with paper towels. Season generously with the salt and black pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat. Brown the beef in batches until a dark, mahogany crust forms on all sides. Transfer the beef to a plate and set aside.
  3. In the remaining fat, sauté the onion, carrots and celery for 5 to 7 minutes, until the onion is translucent and smells sweet.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  5. Pour in 1 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits (fond).
  6. Return the browned beef and any accumulated juices to the pot. Add the remaining 7 cups of beef broth, the Worcestershire sauce, thyme and bay leaves.
  7. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, until the beef is becoming tender but not yet falling apart.
  8. Stir in the cubed potatoes. Cover and simmer for 20 to 30 minutes, until the potatoes are fork-tender.
  9. Stir in the frozen peas during the last 5 minutes of cooking. Remove and discard the bay leaves, then serve hot.