# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth (gluten-free if required)
09 - 1 cup dry red wine (optional; substitute with additional broth)
10 - 2 tablespoons tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon ground black pepper
15 - 1½ teaspoons salt, plus more to taste
→ Other
16 - 3 tablespoons olive oil
17 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
# How To Make:
01 - Warm 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
02 - Season beef cubes with salt and pepper. In batches, brown all sides of beef. Remove and set aside.
03 - Add remaining olive oil to pot. Sauté onion and celery for 4 minutes until softened, then add garlic and cook for 1 minute.
04 - Stir in tomato paste, then add carrots and potatoes. Return browned beef to pot.
05 - Pour in beef broth and red wine. Add bay leaves, thyme, and rosemary. Bring mixture to a simmer, scraping browned bits from pot bottom.
06 - Reduce heat to low, cover, and simmer for 1½ to 2 hours until beef is fork-tender, stirring occasionally.
07 - Stir in frozen peas during the last 10 minutes. If desired, add cornstarch slurry and simmer until thickened.
08 - Adjust salt and pepper to taste. Remove bay leaves before serving.
