Heat a large Dutch oven over high heat. Add the olive oil followed by the cubed chuck roast. Season the meat with sea salt and ground black pepper as it browns. Sear the beef for 2-3 minutes per side until nicely browned, then remove it from the pot and set aside. It’s fine if the meat isn’t fully cooked at this stage.

Lower the heat to medium and add the salted butter to the Dutch oven. Once melted, add the diced yellow onion and sauté until the onions are translucent and tender, about 8-10 minutes. Stir in the minced garlic and red pepper flakes and cook for 30 seconds, just until fragrant.

Add the all-purpose flour and paprika to the onions and stir continuously for 1 minute, letting the mixture cook slightly but preventing it from burning. Pour in 1/2 cup water, whisking well to dissolve any lumps and form a smooth base.

Pour the beef broth into the pot and stir to blend. Return the browned beef from Step 1 to the pot along with the bay leaves, whole cloves, and fresh thyme. Bring the mixture to a simmer, then cover and cook for 2 to 2.5 hours. Stir occasionally to prevent sticking or burning on the bottom. This long simmer creates deep flavor and tender meat—I find this is what truly makes a stew memorable.

After the stew has simmered, add the cubed golden potatoes, carrot chunks, canned diced tomatoes, and frozen peas (if using canned peas, you can add them now or at the very end). Reduce the heat to medium-low and cook for an additional 20 minutes, until the vegetables are just tender. Taste and adjust with more salt or pepper if needed.

Once all vegetables are cooked through and the stew is flavorful, remove from heat. Discard thyme sprigs, bay leaves, and cloves if desired. Serve the stew hot. I sometimes like to serve it with a thick slice of crusty bread for soaking up the delicious broth.