# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 3 medium potatoes, peeled and cut into chunks
05 - 2 celery stalks, sliced
06 - 1 large onion, chopped
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
→ Liquids
09 - 2 cups beef stock
10 - 1 (14 oz) can diced tomatoes
11 - 2 tbsp tomato paste
12 - 1/2 cup dry red wine (optional)
→ Herbs & Spices
13 - 2 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Fats & Thickeners
17 - 2 tbsp olive oil
18 - 2 tbsp all-purpose flour
# How to Make It:
01 - Set the oven temperature to 350°F.
02 - Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then toss with flour until evenly coated. Brown the beef in batches until all sides are seared, about 5 minutes per batch, then remove and set aside.
03 - In the same pot, add chopped onion, sliced carrots, parsnips, celery, and minced garlic. Cook for 5 to 7 minutes until softened.
04 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
05 - Return browned beef to the pot, then add potato chunks, diced tomatoes with juices, beef stock, and red wine if using. Season with thyme, rosemary, and bay leaves, then stir thoroughly.
06 - Bring the mixture to a gentle simmer on the stove. Cover and transfer the pot to the preheated oven. Bake for 1.5 to 2 hours, stirring once or twice, until beef and vegetables are tender.
07 - Remove the pot from the oven, discard bay leaves, and stir in frozen peas. Allow to rest for 5 minutes before serving.
