Serves 4


  • 1 1/2 pounds beef chuck, cut into cubes
  • 5 Tbsp. vegetable oil
  • 1/2 yellow or white onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. flour
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 tsp. kosher salt, plus more to taste
  • 2 carrots, peeled and cut into 1-inch pieces on the diagonal
  • 1 Idaho or russet potato, scrubbed and cut into 1-inch chunks
  • 5 ounces frozen peas
  • Pepper, to taste
  • 1 Tbsp. red wine vinegar, optional


    Preheat oven to 325°.

    Heat 5 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and add it to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Transfer the beef to a plate with a slotted spoon.

    Pour off all but 2 tablespoons of oil from the pot, lower the heat to medium and add the onion. Cook about 5 minutes, stirring often, until light brown. Add garlic and cook 30 seconds, then return the beef to the pot and sprinkle with flour. Stir often and cook 2 minutes.

    Pour 5 cups of cold water into the pot, along with the dried thyme, bay leaf and 1 teaspoon of salt and bring to a simmer. Cover with a tight-fitting lid and transfer to oven. Bake for 2 hours.

    Remove the pot, stir in the carrots and potato and simmer over low heat on the stove for 25 minutes. Stir in the peas and cook 5 minutes more, then remove the bay leaf. Stir in vinegar, if desired, and season with salt and pepper.

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