Ingredients:

  • 2 lbs Stewing Beef (Chuck, cubed)
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Kosher Salt (plus more to taste)
  • 1/2 teaspoon Black Pepper (plus more to taste)
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, chopped
  • 3 medium Carrots, peeled and sliced
  • 3 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 6 cups Beef Broth (low sodium)
  • 2 cups Water (or additional broth)
  • 2 whole Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Worcestershire Sauce
  • 5 lbs Potatoes (Yukon Gold or Russet), cubed
  • 1 cup Frozen Peas
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Toss the cubed beef with flour, 1 tsp salt, and 1/2 tsp pepper until lightly coated.
  2. Sear the Beef: Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. Remove beef to a separate bowl using a slotted spoon, leaving the fond in the pot.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until onions are translucent (about 7–8 minutes).
  4. Bloom the Paste: Clear a space in the centre of the vegetables, add the tomato paste, and cook for 1 minute, stirring until it darkens slightly. Add minced garlic and cook for 30 seconds until fragrant.
  5. Deglaze: Pour in the red wine (or 1/2 cup broth if omitting). Scrape up all the browned bits from the bottom of the pot vigorously. Let the liquid reduce by half.
  6. Simmer the Base: Return the beef to the pot. Pour in the 6 cups of beef broth and 2 cups of water. Add bay leaves, dried thyme, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce heat to low, cover loosely, and maintain a gentle simmer.
  7. First Simmer: Cook for 60 minutes, stirring occasionally, until the beef begins to become tender.
  8. Add Potatoes: Add the cubed potatoes to the pot. Continue to simmer, covered, for another 15–20 minutes, or until the potatoes are easily pierced with a fork.
  9. Final Seasoning & Finish: Remove and discard the bay leaves. Stir in the frozen peas and cook just until they are bright green and heated through (about 2 minutes). Taste the broth and adjust salt and pepper as needed.
  10. Serve: Ladle generously into bowls and garnish with fresh parsley.