Ingredients:

  • 1.5 lbs (680g) beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil (15ml)
  • 1 tsp kosher salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 (10 oz) package frozen corn (283g)
  • 1 (10 oz) package frozen peas (283g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 medium russet potatoes, peeled and diced (about 2 cups)
  • 8 cups beef broth (1.9L)
  • 2 tbsp tomato paste (30ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • Salt and pepper to taste

Instructions:

  1. Season beef with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef from the pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for 1 minute more, until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add diced tomatoes, beef broth, Worcestershire sauce, and bay leaf. Bring to a simmer.
  4. Return the beef to the pot. Reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
  5. Add potatoes, green beans, corn, and peas to the pot. Simmer for another 30 minutes, or until vegetables are tender.
  6. Remove bay leaf. Season to taste with salt and pepper. Serve hot.