This is SUCH a warm comforting meal.  I know this one MAY seem to be more difficult and is def more of a weekend dish when you have a bit more time but one thing that helps me is to have everything pre-cut and ready to add, normally I like to chop while something is sautéing or prepare the next ingredient in the midst of stirring but this one moves pretty fast since dutch ovens are so hot so have everything prepared to throw in up front.  Also this is one of those meals where you will have leftovers and those leftovers actually end up tasting better 🙂

What You Will Need:
3 lbs Beef Chuck, Cubbed (I bought mine already cubbed to save time, Check for stew meat)
2 Medium Sweet Onions (the golden ones), Chopped
4 Large Celery Stalks, Chopped
5 Small-Med Size Carrots, Chopped
1 8oz Can Tomato Sauce
4 Tbsp Worcestershire Sauce
4 Tbsp Flour
1 Cup Red Wine (I used Cabernet)
2 Bay Leaves
6 Cups Beef Broth
5 Russet Potatoes, Skinned and Cubbed
2 Cups Peas, Cooked (I used the steam fresh ones because it was easier)
2 Tbsp Dried Tyme
Salt
Pepper
Vegetable Oil, Amount Varies

Equipement:
Dutch Oven (5 Quart or more)

Heat a THIN layer of vegetable oil, about a tbsp, over Med-high heat in a dutch oven or soup pot. Generously salt and pepper the beef.  When oil is hot, I always test it by flicking some water in the pot and if it sizzles its ready, Add the beef to the pan one layer at a time.  Don’t just throw them all in, you want to sear each side of each cube.  Be sure not to touch them for a couple of minutes-you want a nice dark brown crust to form before you flip them.  Once done flip em over and sear the other sides, when done remove and set aside and continue with the rest.  If at times you feel you need more oil just pour a little more in to get you through.  Things shouldn’t be getting smokey!

Once the beef is done, reduce the heat to medium and add another tbsp of oil to the pan. Add the onions and celery, and cook for about 10 minutes until they are softened then add the garlic and cook until fragrant, about another minute.  Stir in the tomato sauce and 1 tbsp of Worcestershire sauce.  Cook for another couple of minutes until sauce has reduced a bit then add in the flour ONE tablespoon at a time stirring each time until fully incorporated.  It should seem at this point that everything is one mushy mess but don’t worry!

Increase the heat a bit to Med-High then add in the wine, stir and scrape up all the bits on the bottom of the pan and cook until wine has reduced and sauce has thickened, about 5 or so minutes.  Then add back in the meat and add the broth, thyme, bay leaves, dashes of salt and pepper (about a tsp each), and stir it all up and bring it to a simmer.  Once simmering lower the heat to low then cover and cook for about an hour stirring occasionally, about every 15-2 minutes.

After an hour add in the potatoes and carrots and cook for another 30 minutes, until potatoes are soft and you can pierce them easily with a fork.  Then stir in the peas and simmer uncovered for another 10 minutes.

That’s it!!!
Serve and Enjoy!!! xoxoxo