Beef Stew

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces

Kosher salt and freshly ground pepper

Unbleached all-purpose flour, for dusting

3 tablespoons extra-virgin olive oil

10 ounces frozen pearl onions, thawed, drained, and patted dry

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

3/4 cup dry red wine, such as Cabernet Sauvignon

2 cups low-sodium chicken broth

1 can (14.5 ounces) fire-roasted diced tomatoes

4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces

3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces

1 cup frozen peas (optional)

Chopped fresh parsley leaves, for serving

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil

Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate

Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated

Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through

Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months