Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (plus more for dusting beef)
  • 4 cups (950ml) beef broth (low sodium preferred)
  • 1 cup (240ml) dry red wine (optional, but adds great depth of flavour - Merlot or Cabernet Sauvignon work well)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 lb (450g) parsnips, peeled and cubed (optional, but adds a lovely sweetness)
  • 1 cup (120g) frozen peas
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pat beef dry with paper towels. Season generously with salt, pepper and dust lightly with flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches (don't overcrowd the pot!) and transfer to a plate. This builds flavour, so don't skip it!
  3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
  4. Sprinkle remaining flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce slightly.
  5. Pour in beef broth. Add bay leaves, thyme, and rosemary.
  6. Add the browned beef and any accumulated juices back to the pot. Bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  8. Stir in potatoes and parsnips. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
  9. Stir in frozen peas during the last 5 minutes of cooking.
  10. Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.