Rustic Angus Beef & Root Vegetable Stew

1.Pat the Angus beef chunks dry with paper towels. In a medium bowl, combine the flour, kosher salt, and black pepper. Dredge the beef chunks thoroughly in the seasoned flour, shaking off any excess.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Remove the browned beef and set aside.

3.Reduce the heat to medium. Add the chopped onion and sliced shallots to the pot, scraping up any browned bits from the bottom. Sauté until softened and translucent, about 5-7 minutes.

4.Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly until the tomato paste darkens slightly.

5.Pour in the red wine, scraping the bottom of the pot vigorously to release any remaining fond. Allow the wine to simmer and reduce by half, about 3 minutes.

6.Return the seared beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

7.Once simmering, cover the Dutch oven, reduce the heat to low, and let the stew cook slowly for 1 hour and 45 minutes, or until the beef is nearly fork-tender.

8.Add the cut carrots to the stew. Continue to simmer, covered, for another 30 minutes, or until the carrots are tender and the beef shreds easily.

9.Remove the bay leaf. Stir in the frozen peas during the last 5 minutes of cooking. Taste the broth and adjust seasoning with additional salt and pepper if necessary.

10.Ladle the hearty stew into bowls. Garnish generously with fresh chopped parsley and serve hot alongside crusty bread for dipping.