Beef Casserole

Instructions

1. 1

   Pat beef cubes dry and season generously with salt and pepper on all sides.

2. 2

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef in batches, ensuring not to overcrowd the pot. Transfer browned beef to a plate.

3. 3

   In the same pot, reduce heat to medium and sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for another minute.

4. 4

   Stir in tomato paste and cook for 2 minutes, then sprinkle flour over vegetables and stir to coat.

5. 5

   Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

6. 6

   Add beef broth, bay leaves, and thyme. Return beef to the pot along with any accumulated juices.

7. 7

   Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.

8. 8

   Add potato chunks and continue simmering covered for another 30 minutes until potatoes are tender and beef is fork-tender.

9. 9

   Stir in frozen peas and cook for 5 more minutes. Remove bay leaves and thyme sprigs.

10. 10

    Taste and adjust seasoning with salt and pepper as needed. Let rest for 10 minutes before serving.