2-3 lb chuck roast, cut into one inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 teaspoon salt
1 teaspoon fresh black pepper
4 carrots chopped
1 medium onion chopped
5 cloves garlic minced
3 tablespoons tomato paste
5 cups beef broth
1/2 cup red wine
3 tablespoons worcestershire sauce
4-5 yukon potatoes
3 fresh rosemary sprigs
3 fresh thyme sprigs
1 -1/2 cup frozen peas
3 tablespoons fresh chopped parsley
salt and pepper to taste
In a medium bowl toss beef stew meat with the flour and set aside. Heat a dutch oven or heavy bottom pot on medium-high heat. Working in batches without overcrowding the beef, brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat until all beef is browned. Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste. Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour. Add in potatoes, cover, and simmer until potatoes are tender for about 45 minutes. Add in frozen peas, let heat through 5 minutes. Season with salt and pepper to taste. Remove rosemary and thyme stems. Garnish with fresh chopped parsley and serve!
