INGREDIENTS
1 tbsp
canola oil (, divided)
1/2 lb
beef chuck roast (, cut into 1-inch cubes)
1/4 tsp
kosher salt
1/8 tsp
black pepper
1/2
medium onion (, chopped (about 3/4 cup))
1
celery stalk (, chopped)
1 clove
garlic (, minced)
1/2 tbsp
tomato paste
1/2 tbsp
Worcestershire sauce
1 tbsp
flour
1/4 cup
red wine
1/2 tsp
dried thyme
2 cups
chicken broth
1
medium baking potato (, scrubbed and cubed)
1
carrot (, peeled and cut into 1/2-inch slices)
1/4 cup
frozen peas