Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp high-smoke point oil (avocado or grapeseed)
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1/2 cup all-purpose flour
  • 2 large yellow onions, chunky dice
  • 4 cloves garlic, smashed and minced
  • 3 tbsp tomato paste
  • 32 oz beef bone broth
  • 1 cup dry red wine or dark stout beer
  • 2 tbsp Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 dried bay leaves
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 stalks celery, sliced into 1/2-inch half-moons
  • 1 cup frozen peas

Instructions:

  1. Prepare 25-30 charcoal briquettes. Place the dutch oven over a concentrated bed of approximately 15 hot coals. Pat the beef cubes dry, dredge lightly in flour, and sear in batches in the hot oil until a deep mahogany-brown crust forms on at least two sides. Remove beef and set aside.
  2. Add onions and celery to the residual fat in the pot. Sauté until onions are translucent and slightly charred. Stir in the tomato paste and garlic, cooking for 2 minutes. Pour in the wine or stout to deglaze, scraping the bottom of the pot to release the fond.
  3. Return the seared beef to the pot. Add the beef bone broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Place the lid on the pot.
  4. Adjust coals for a low-and-slow braise: place 8-10 coals underneath and 14-16 coals on the flanged lid. Simmer for 1.5 hours, maintaining a gentle bubble.
  5. Add the potatoes and carrots to the pot. Replace the lid and replenish coals as necessary. Cook for another 45-60 minutes until vegetables are tender. Stir in the frozen peas 5 minutes before serving.