Dutch Oven Beef Chuck and Potato Tomato Stew

Steps

1. Prep first: chop the onion, mince the garlic, cut the potatoes and carrots, slice the celery and chop the parsley. Set the oven rack low and preheat the oven to 325°F (165°C).
2. Pat the beef chuck dry and toss it with the flour, half of the salt and the black pepper.
3. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown half of the beef on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the olive oil and brown the rest of the beef, then move it to the plate.
4. Lower the heat to medium. Add the onion and celery and cook 5 minutes, scraping up the browned bits. Stir in the garlic, tomato paste, paprika and thyme and cook 1 minute.
5. Pour in the canned tomatoes, beef broth and Worcestershire sauce, scraping the bottom. Return the beef and its juices and bring to a simmer.
6. Cover and braise in the oven for 1 hour.
7. Stir in the potatoes, carrots and the remaining half of the salt. Cover and braise 1 hour more, until the beef and potatoes are fork-tender; the beef will be well past 145°F (63°C).
8. Set the pot on the stove over medium heat, stir in the frozen peas and simmer uncovered 5 minutes, until hot and the gravy thickens slightly.
9. Rest the stew off the heat for 5 minutes, then ladle into bowls and scatter with the parsley.