Beef Bourguignon

Ingredients

• 3 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
• 2 tablespoons olive oil, divided
• 1 large sweet onion, peeled and coarsely chopped
• 5 carrots, rinsed, peeled, and sliced into 2-inch lengths
• 6 large cloves garlic, peeled and coarsely chopped
• 2 cups dry red wine
• ¾ cup beef stock or broth
• 3 sprigs fresh Italian parsley
• 2 sprigs fresh marjoram
• 2 sprigs fresh thyme
• 2 celery tops with leaves
• 2 bay leaves
• ¾ teaspoon kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1 ¾ pounds small red or gold potatoes, about 12 to 14