Ingredients
Equipment
Method
Prepare and Sear the Beef
- First, preheat your oven to 325°F (165°C). Pat the beef chunks completely dry with paper towels, then season them generously with the Kosher salt and black pepper. Heat a splash of olive oil in a large Dutch oven over high heat until it shimmers. Working in batches, sear the beef on all sides until a deep brown crust forms. You want to hear a confident sizzle! This step is crucial for flavor. Avoid overcrowding the pan, as this will steam the meat instead of browning it. Transfer the seared beef to a separate plate.
Sauté the Aromatics & Flavor Base
- Reduce the heat to medium. Add a bit more olive oil if needed, then add the diced onion, garlic, and carrots to the pot. Cook, stirring occasionally, until they begin to soften, about 5 minutes. The aroma will be incredible! Now, stir in the fresh thyme, tomato paste, Worcestershire sauce, soy sauce, and balsamic vinegar. Cook for another 2-3 minutes, allowing the tomato paste to darken and become fragrant.
Deglaze and Build the Gravy
- Pour in the red wine (or beef broth) to deglaze the pot. Use a wooden spoon to scrape up all those delicious browned bits (called fond) from the bottom. Let the wine bubble and reduce for about 3 minutes. Sprinkle the all-purpose flour over the vegetables and stir continuously for about a minute to cook out the raw flour taste. This creates our flour roux, the foundation for a thick, luscious gravy.
Braise to Perfection
- Slowly pour in the 4 cups of beef broth, stirring constantly until the flour is fully incorporated and the liquid begins to thicken. Return the seared beef and its juices to the pot. Add the diced Yukon Gold potatoes and the dried bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer for 5-7 minutes. Taste and adjust with salt and pepper if needed. Cover the Dutch oven with its lid and transfer it to the preheated oven. Let it braise for 1 hour and 45 minutes, or until the beef is fork-tender.
Finish and Serve
- If you're using peas, stir them in during the last 10 minutes of cooking. Once the stew is done, carefully remove it from the oven. Discard the bay leaves. Let it rest for a few minutes before serving. Garnish generously with fresh chopped parsley for a pop of color and freshness. Enjoy!
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Potatoes may become softer after thawing. Reheat gently on the stovetop, adding a splash of beef broth if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.