- 3-4 lbs beef chuck, cut into 1” cubes
- Kosher salt
- Vegetable oil
- 1 large onion, medium chop (1½ cups)
- Celery, large chop (¾ cup)
- Carrots, large chop (¾ cup)
- ¼ c. flour
- chicken broth and beef broth, 1 can each
- 3-4 garlic cloves.
- 3-4 bay leaves
- 6 small potatoes – red bliss or Yukon gold
- 1 tsp. rosemary, crushed (in mortar or blender)
- ½ tsp ground thyme
- 2 Tbs. fresh parsley, chopped – divided
- 2 Tbs. Worcestershire sauce
- 1 tsp. pepper
- 4 oz. peas, frozen
Preheat oven to 250 degrees.
Place cubed beef in a large bowl. Season beef with salt, drizzle lightly with oil, then toss to coat. Lightly brown the meat (in batches) in a Dutch oven on medium high heat. As the batches cook, remove beef to a clean bowl, set aside. Add 2 Tbs. vegetable oil to Dutch oven. Saute celery, onion, and carrots on medium high heat until onions begin to cook down and carrots are softening. Sift flour into veggie mix (use a mesh strainer or flour sifter). Cook until flour is lightly browned.
Turn heat down to medium. Add garlic and cook just until fragrant. Add equal parts beef and chicken broth to just barely cover everything (about 1½ cup each) & deglaze the pan. Add potatoes, rosemary, thyme, bay leaves, Worcestershire sauce, pepper and 1 Tbs. parsley. Bring mixture to a simmer, then place in oven. Cook for 2 hours.
Remove stew from the oven, and add peas and 1Tbs. parsley. When peas are heated though, serve.