Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for depth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- In a large skillet or cast iron pot, heat the olive oil over medium-high heat. Add the beef chunks and sear until they develop a rich, brown crust. Remove the beef and set aside.
- Add the chopped onions, carrots, and celery to the same pot. Cook until the vegetables soften and release their fragrant aroma, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Return the beef to the pot and pour in the beef broth. Add the red wine if using, bay leaves, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours until beef is tender.
- Midway through cooking, add the frozen peas. Once thick and bubbling, remove bay leaves. Garnish with fresh parsley before serving.
Notes
- Use high-quality beef chuck for maximum flavor and tenderness.
- For a gluten-free version, ensure your broth and spices are gluten-free.
- Vegetarian option: replace beef with hearty vegetables and vegetable broth.
- Storing leftovers: keep in airtight containers in the fridge up to 3 days or freeze for up to 3 months.
- For an extra touch of magic, garnish with edible gold dust or serve in bread bowls.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian (with modifications)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg