Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp olive oil
1 onion, chopped
2-3 cloves garlic, minced
4 carrots, sliced
4 potatoes, diced
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper, to taste
1 cup frozen peas (optional)
Fresh parsley, for garnish
Instructions
Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add the onion and garlic. Sauté until softened, about 3-5 minutes.
Add Ingredients: Return the beef to the pot. Stir in carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth or water if necessary.
Finish: In the last 10 minutes of cooking, add the frozen peas if using. Taste and adjust seasoning.
Serve: Remove bay leaves before serving. Garnish with fresh parsley and enjoy!
Tips
For extra flavor, you can brown the vegetables before adding the beef.
Serve with crusty bread for a complete meal!