Ingredients:

  • 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 medium Yukon Gold potatoes (approx. 450g), peeled and cubed
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1 cup frozen corn or peas
  • 6 cups low-sodium beef bone broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef cubes bone-dry with paper towels and season with sea salt and cracked black pepper.
  2. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat. Sear beef in small batches until a dark brown crust forms on all sides; remove and set aside.
  3. In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until onions are translucent.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a rusty brick red color.
  5. Deglaze the pot with Worcestershire sauce and a splash of broth, scraping all the browned bits (fond) from the bottom with a wooden spoon.
  6. Add the browned beef back to the pot along with the cubed potatoes, fire-roasted tomatoes, beef bone broth, thyme, and bay leaf.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes until the potatoes and beef are tender.
  8. Stir in the green beans and corn (or peas). Simmer for an additional 5-7 minutes until the green vegetables are crisp-tender and vibrant.
  9. Remove the bay leaf and adjust seasoning with additional salt and pepper if desired before serving.