Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • ¼ cup dry red wine
  • 4 cups beef bone broth
  • 3 large carrots, sliced into thick rounds
  • 1 lb baby potatoes, halved
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 2 cups fresh baby spinach, chopped
  • ¼ cup all-purpose flour
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches for 3-4 minutes per side until a deep mahogany crust forms, then remove to a plate.
  3. Lower heat to medium and sauté diced onions and celery until translucent (approx. 5 mins).
  4. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  5. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.
  6. Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom.
  7. Return the seared beef to the pot. Add beef bone broth, bay leaves, and dried thyme.
  8. Simmer on low heat for approximately 3 hours until the beef is tender.
  9. Add carrots and baby potatoes; continue simmering until vegetables are tender.
  10. Stir in frozen peas and chopped baby spinach until wilted.
  11. Stir in fresh lemon juice just before serving to maximize iron absorption.