Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, sliced
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat until shimmering.
  3. Brown the beef in batches until a deep brown crust forms on all sides, then remove beef and set aside.
  4. In the same pan, add the diced onion and celery; cook until the onion is translucent (about 5 mins).
  5. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a darker brick red.
  6. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the caramelized bits.