Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp All-purpose flour
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cups (950ml) Beef broth
  • 1 cup (240ml) Dry red wine
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1 lb (450g) Potatoes, peeled and cubed
  • 1 lb (450g) Turnips, peeled and cubed
  • 1 cup (240g) Frozen peas
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dredge the beef in flour, shaking off the excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef from the pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and Worcestershire sauce. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly.
  5. Pour in red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly for a minute or two.
  6. Pour in beef broth, add bay leaves and thyme. Bring to a simmer.
  7. Return the browned beef to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
  8. Add potatoes and turnips (if using) to the stew. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
  9. Stir in frozen peas during the last 30 minutes of cooking.
  10. Season the stew with salt and pepper to taste. Remove bay leaves before serving. Garnish with fresh parsley.