Dutch Oven Beef Stew • Kroll's Korner

Ingredients

• 1 Tbsp. vegetable oil
• 1 1/2 lb. stew meat (beef chuck) cut into 1 1/2 inch pieces
• 1 1/2 tsp. Kosher salt, plus more to taste
• 1/2 tsp. black pepper
• 1 Tbsp. unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut diagonally into 1/2 inch pieces
• 3 stalks celery, diced
• 3 Tbsp. tomato paste
• 1 cup red wine (Cabernet, Pinot Noir, Merlot, etc.)
• 3 cups beef broth (or chicken broth), divided
• 1/4 cup all-purpose flour
• 2 Tbsp. Worcestershire
• 1 Tbsp. fresh thyme
• 1 Tbsp. fresh rosemary
• 1 Tbsp. fresh parlsey
• 2 bay leaves
• 1 Tbsp. Dijon mustard
• 1 Tbsp. balsamic vinegar
• 1 lb. Baby gold potatoes, cut in half
• 1 cup peas (frozen or canned)
• chives for garnish