Start by cutting the chuck roast into cubes and placing them in a bowl. Generously season with salt and a bit of pepper, then toss with flour until each piece is well coated.

Heat a large pot or Dutch oven over medium heat and add a drizzle of oil. Working in batches (so you don’t overcrowd the pan), sear the beef on all sides until golden brown. The beef doesn’t need to be fully cooked at this stage—just a nice crust. Remove from the pot and set aside.

In the same pot, add a little more oil and the diced onion. Sauté for a few minutes until softened, then add in the minced garlic and tomato paste, stirring until everything is well combined. Sprinkle in the rest of the flour and stir to coat.

Next, deglaze the pot by pouring in the red wine, scraping up all those browned bits from the bottom (that’s where the flavor lives!). Stir in the Worcestershire sauce, carrots, and potatoes, then nestle the seared beef back into the pot along with the fresh rosemary and thyme.

Pour in the beef stock (or water + beef concentrate), give everything a good stir, and season with a little more salt and pepper. Cover the pot, reduce the heat to low, and let the stew simmer for 2.5 hours.

After that, remove the lid, stir in the frozen peas, cover again, and cook for another 30 minutes until everything is tender and the flavors have melded beautifully.

Before serving, remove the rosemary and thyme sprigs. Serve your beef stew over rice or with crusty bread for dipping—either way, it’s cozy perfection.