Ingredients:

  • 12 lbs beef chuck roast, cut into 1-inch cubes
  • 1 cup vegetable oil
  • 4 tbsp all-purpose flour
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 4 large yellow onions, diced
  • 8 tbsp unsalted butter
  • 12 cloves garlic, minced
  • 6 tbsp tomato paste
  • 4 tbsp smoked paprika
  • 6 cups dry red wine
  • 12 cups low-sodium beef broth
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 2 tbsp Worcestershire sauce
  • 5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 lbs carrots, sliced into thick rounds
  • 3 cups frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the meat with flour, salt, and pepper.
  2. Heat oil in a 20-quart stockpot over medium-high heat. Working in 4-5 separate batches, sear the beef until a mahogany-colored crust forms on all sides. Remove beef to a platter and set aside.
  3. Lower heat to medium. Melt butter into the remaining beef fat. Add diced onions and sauté until translucent.
  4. Stir in minced garlic, tomato paste, and smoked paprika; cook for 3 minutes until the paste turns a deep rust color.
  5. Deglaze the pot with red wine, scraping all the browned bits (fond) from the bottom.
  6. Return the seared beef and any accumulated juices to the pot.
  7. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a simmer, then cover and braise for the required time.
  8. Stagger the addition of root vegetables, adding potatoes and carrots in the final hour of cooking to prevent breakdown.
  9. Stir in frozen peas and chopped parsley just before serving.