Instructions

• Preheat the oven to 375°F.
• In a blender, combine 3 cups low-sodium beef broth, 3 tablespoons flour, 3 tablespoons tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Blend until smooth and set aside.
• Trim (if needed) and cut 2 1/2 pounds boneless chuck roast into 1-inch cubes.
• Heat a large Dutch oven over high heat until very hot. Working in two batches so the meat browns rather than steams, add half the beef cubes and brown on all sides; transfer the browned beef to a plate. Brown the second batch the same way and set aside with the first.
• Reduce the heat to medium-high. Add 1 1/2 cups carrots (sliced 1/2 inch on the diagonal), 1 cup chopped celery, and 1 medium onion (cut into 1/2 inch pieces) to the hot pot and cook, stirring, until the vegetables begin to brown, about 5 minutes.
• Return all the browned beef and any juices to the pot.
• Add 1 1/2 cups Yukon Gold potatoes (peeled and diced into 1-inch pieces), 4 ounces white button mushrooms (quartered), 3 sprigs fresh thyme, and 2 bay leaves.
• Pour the blended broth mixture over the meat and vegetables and stir once to combine. Cover the pot.
• Transfer the covered Dutch oven to the preheated oven and bake for 2 1/2 hours. Check once after 2 hours to make sure there is enough liquid; if the pot looks nearly dry, some liquid should be added to prevent burning.
• Remove the pot from the oven. Discard the thyme sprigs and bay leaves, stir in 1/2 cup thawed frozen peas, and let sit for 1 minute until the peas are heated through.
• Taste and adjust seasoning with kosher salt and black pepper as needed before serving.