Classic Hearty Beef Stew by Justinb Cooks

Ingredients

• 1.6 kg (3.5 lb) chuck roast, cut into large chunks
• 2 tbsp avocado oil
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 80g tomato paste
• 40g all-purpose flour
• 120ml (1/2 cup) red wine
• 2 carrots, cut into large pieces
• 1.4 l (6 cup) beef stock
• 700g potatoes, cubed
• 300g frozen peas
• 1 bay leaf
• 3 sprigs fresh thyme, tied with twine
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Heat avocado oil in a large pot over medium-high heat and sear the beef chunks until browned on all sides; remove beef and set aside.
2. Add onion and celery to the pot, cooking for 3-5 minutes until softened.
3. Stir in the garlic and tomato paste, cooking for 1 minute, then sprinkle with flour and cook for another minute.
4. Deglaze the pot with red wine, scraping up the browned bits from the bottom, and simmer for 2-3 minutes.
5. Return the beef to the pot, add carrots, beef stock, salt, pepper, bay leaf, and tied thyme.
6. Cover with the lid slightly ajar and simmer on low heat for 1 hour and 30 minutes.
7. Add the potatoes and continue to simmer for another hour until the beef and vegetables are tender.
8. Stir in the frozen peas and cook for 10-15 minutes until heated through.
9. Remove the bay leaf and thyme stems before serving.