Braised Beef and Jewel-toned Root Vegetables

Season 1 1/2 lbs beef chuck roast chunks evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat 2 tbsp olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add the beef and sear on all sides until well browned, about 8 minutes.

Reduce the heat to medium. Add 3 cloves minced garlic and 2 tbsp tomato paste, cooking and stirring for 1 minute until fragrant.

Pour in 1/2 cup red wine to deglaze the pot, scraping up any browned bits from the bottom. Pour in 2 cups beef broth and add 1 sprig fresh rosemary. Bring to a simmer, cover, and cook on low for 1 1/2 hours.

Add 1 lb halved purple baby potatoes, 3 chopped rainbow carrots, and 1/2 cup peeled pearl onions to the pot. Cover and continue to simmer for 30 minutes, or until the vegetables and beef are tender.

Remove the rosemary sprig. Stir in 1/2 cup frozen green peas and cook for 2 minutes just until they turn bright green. Serve hot.