Beef Stew
INGREDIENTS
2 lb. beef chuck stew meat, cubed into 1" pieces
3 Tbsp flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp. vegetable oil
1 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
3 Cloves garlic, minced
1/4 Cup Tomato paste
6 Cups Beef broth
1 Cup Red wine
1 Tbsp Worcestershire sauce
1 Tbsp dried or fresh thyme leaves
2 Bay leaves
1 lb potatoes, cut to 1/2" chunks
1 Cup frozen peas OR 1 15oz can peas
1/4 Cup freshly chopped Parsley, for garnish
METHOD
1. Mix flour, garlic powder, salt, and pepper in a bowl.
2. Add the beef cubes and toss to coat thoroughly.
3. Heat the vegetable and olive oil in a large dutch oven or heavy-bottomed pot over medium heat.
4. Once the oil is hot, add beef and cook until seared on all sides, 10 minutes, working in batches if necessary.
5. Transfer beef to a plate.
6. In the same pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, 5 minutes.
7. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
8. Add beef back to dutch oven.
9. Add broth, wine, Worcestershire sauce, thyme, and bay leaves.
10. Bring to a boil then reduce heat to a simmer. Season with salt and pepper.
11. Cover and let simmer until beef is tender, 30 to 45 minutes.
12. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
13. Remove bay leaves.
14. Stir in peas and cook until warmed through, 2 minutes.
!5. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
