Instructions

• Cut beef chuck roast into 1-inch cubes and season with salt and black pepper.
• Dredge beef in flour, shaking off excess.
• Heat olive oil in a large Dutch oven over medium-high heat.
• Sear beef cubes until browned on all sides. Remove and set aside.
• In the same pot, sauté onions, garlic, carrots, and celery until softened.
• Stir in tomato paste and cook for 1 minute to enhance flavor.
• Deglaze the pot with red wine, scraping up browned bits from the bottom.
• Return beef to the pot and add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
• Bring to a simmer, cover, and cook on low heat for 1.5 hours.
• Add potatoes and cook for an additional 30 minutes until tender.
• Stir in frozen peas and cook for 5 more minutes.
• Remove bay leaves, garnish with fresh parsley, and serve hot.