Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1-inch cubes
  • 2 tbsp Neutral Oil (Grapeseed or Avocado)
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 2 tbsp All-purpose flour
  • 1 Large Yellow Onion, diced
  • 3 Cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tbsp Balsamic Vinegar
  • 6 cups Beef Bone Broth
  • 3 Large Carrots, sliced into rounds
  • 2 Ribs Celery, sliced
  • 1.5 lbs Yukon Gold Potatoes, cubed
  • 2 cups Shredded Green Cabbage
  • 1 cup Frozen Peas
  • 1 can (14.5 oz) Diced Tomatoes
  • 2 Dried Bay Leaves
  • 1 tsp Dried Thyme

Instructions:

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in small batches until a dark, mahogany crust forms on all sides. Remove beef and set aside.
  3. Lower heat to medium. Add diced onions and celery to the remaining fat in the pot, sautéing until translucent.
  4. Stir in the tomato paste and minced garlic. Cook for 2 minutes, stirring constantly, until the paste turns a rusty brick color.
  5. Pour in the balsamic vinegar and use a wooden spoon to deglaze the pot, scraping up all the browned bits (fond) from the bottom.
  6. Return the seared beef to the pot. Add the beef bone broth, diced tomatoes, bay leaves, and dried thyme.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, or until the beef starts to feel tender when poked with a fork.
  8. Stir in the 1.5 lbs cubed potatoes, 3 sliced carrots, and 2 cups shredded cabbage.
  9. Cover and simmer another 45 minutes until potatoes are velvety and carrots are soft.
  10. Stir in the frozen peas. Cook for 2 minutes until bright green and heated through. Remove bay leaves before serving.