Beef Braised with Carrots

Step 1

Cut the 1.5 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with the 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear until browned on all sides, about 6-8 minutes total. Transfer to a plate.

Step 3

Reduce heat to medium. Add the 4 sliced carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes. If you have shallots or onions, add one sliced now and cook with the carrots.

Step 4

Return the beef to the pot. Pour in the 2 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer, then cover and cook over low heat until the beef is tender, about 30-40 minutes.

Step 5

Stir in the 1 cup frozen peas and the 0.5 cup heavy cream. Simmer uncovered until the sauce thickens slightly and the peas are heated through, about 5 minutes. Taste and adjust seasoning with salt and pepper if needed.

Step 6

Serve hot, spooned over mashed potatoes, rice, or crusty bread if you like.