# Components:
→ Main Components
01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 3 cups beef broth
03 - 1 cup dry red wine
→ Vegetables
04 - 3 medium carrots, peeled and sliced
05 - 3 medium potatoes, peeled and chopped
06 - 2 stalks celery, sliced
07 - 1 large yellow onion, diced
08 - 2 cloves garlic, minced
→ Seasonings
09 - 2 tablespoons tomato paste
10 - 2 teaspoons dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 bay leaves
13 - 1 teaspoon ground black pepper
14 - 1.5 teaspoons kosher salt
→ Optional Additions
15 - 2 tablespoons all-purpose flour
16 - 2 tablespoons unsalted butter
17 - 1 cup frozen peas
# Method:
01 - Pat the beef cubes dry with paper towels; season thoroughly with kosher salt and black pepper.
02 - Heat the butter in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, turning to ensure even coloration. Set the seared beef aside.
03 - Add onion, celery, and carrots to the same pot. Cook for 5 minutes until softened, then stir in garlic and tomato paste. Sauté for 2 minutes more.
04 - Sprinkle flour over the vegetables and stir until incorporated. Pour in red wine and scrape the pot’s base to release browned bits.
05 - Return beef to the pot, add potatoes, pour in beef broth, and mix in thyme, rosemary, and bay leaves. Bring the mixture to a gentle simmer.
06 - Cover and cook on low heat for 1.5 to 2 hours, checking occasionally, until beef becomes tender.
07 - Stir in frozen peas and simmer uncovered for 10 minutes to lightly thicken.
08 - Remove bay leaves. Adjust seasoning as needed. Ladle into bowls and serve hot.
