Beef Stew
Old-fashioned beef stew, just like your mom used to make. The fork-tender beef just melts in your mouth, with flavorful vegetables in a deliciously rich gravy that's perfect for bread dunking!
Ingredients
- 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
- salt
- freshly ground black pepper
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 6 cups low-sodium beef broth
- 1 cup red wine
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb baby potatoes halved
- 1 cup forzen peas
- 1/4 cup freshly chopped parsley for garnis
Instructions
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In a large dutch oven (or pot), over medium heat, heat oil. Add beef and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
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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.
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Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
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Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
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Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
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Remove bay leaves. Stir in peas and cook until warmed through 2 minutes.
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Garnish with parsley before serving.
