Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 1/2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 5 1/2 cups beef broth
- 3/4 cup red wine optional
- 2 tablespoons tomato paste
- 3 large carrots peeled and cut into 1-inch pieces
- 2 large potatoes peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
Instructions
- Toss the beef cubes with the flour, salt, pepper, and onion powder until evenly coated.
- Heat the olive oil in a large pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove and set aside.
- Add the onion and garlic to the same pot, and cook until the onions are translucent.
- Return the beef to the pot. Add the beef broth, red wine (if using), tomato paste, carrots, potatoes, dried thyme, dried rosemary, and bay leaves.
- Bring to a boil, then reduce the heat and simmer, covered, for 1 ½ hours.
- Add the frozen peas and cook for an additional 10 minutes. Remove the bay leaves and adjust seasonings before serving.
