📖 Instructions

1. Prep the beef: Cut 2 pounds of beef chuck into 1-inch cubes. Season generously with salt, pepper, and a pinch of garlic powder.
2. Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef in batches until browned on all sides. Don't overcrowd the pot; this is crucial for developing that rich, deep flavor. Set the beef aside.
3. Sauté the aromatics: Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook until softened, about 5-7 minutes. Feel free to throw in a minced clove of garlic for extra zing—just don't let it burn!
4. Build the base: Stir in 2 tablespoons of tomato paste and cook for 1 minute. This adds a touch of sweetness and umami. Pour in 4 cups of beef broth and 1 cup of dry red wine (optional, but highly recommended!).
5. Add the beef back: Return the seared beef to the pot. Add 1 pound of Yukon Gold potatoes, peeled and cubed, and 1 pound of frozen peas. Throw in a bay leaf and a sprig of fresh thyme for herbaceous notes. (Don't sweat it if you don't have thyme—it'll still be delicious!)
6. Simmer, simmer, simmer: Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the beef is fork-tender. The longer it simmers, the more the flavors meld together.
7. Thicken (if desired): If you like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking. Let it cook until thickened.
8. Season to taste: Remove the bay leaf and thyme sprig. Taste the stew and adjust the seasoning with salt and pepper as needed. Maybe add a dash of hot sauce for some kick? It’s your stew, make it your own!
9. Serve and enjoy: Ladle the stew into bowls and serve hot with a hunk of crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh parsley wouldn't hurt either.