Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1.5 lbs baby potatoes, halved
  • 3 medium carrots, sliced into 1-inch rounds
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the beef and set aside.
  3. In the same pot, sauté the onions until translucent, then stir in the garlic for 60 seconds until fragrant.
  4. Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
  5. Slowly pour in the beef broth while scraping the bottom of the pot to release the browned bits. Stir in the soy sauce, brown sugar, thyme, and bay leaf.
  6. Return the seared beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 60 minutes.
  7. Stir in the halved baby potatoes and carrots. Cover and simmer for another 45–60 minutes, or until the beef is fork-tender and the potatoes are soft.
  8. Stir in the frozen peas during the last 5 minutes of cooking.