How to make a Classic Beef Stew.
INGREDIENTS FOR 4 SERVINGS:
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
- In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.