Beef Stew
1 hr 15 min8 servings
A classic braise of beef chuck with root vegetables, red wine, and herbs, simmered until tender.
| prepPreheat Dutch oven or heavy pot over medium heat | ||||||
| 1 tbsp vegetable oil (or more) | Sear beef until browned, 10 min | Return beef, add broth, wine, Worcestershire, thyme & bay leaves; simmer 30–45 min | Add potatoes, simmer covered 15 min | Remove bay leaves & thyme, stir in peas, cook 2 min | Divide among bowls, top with parsley | |
| 2 lb beef chuck stew meat, cut into 1" cubes | ||||||
| 1 medium yellow onion, chopped | Cook onion, carrots & celery until soft, 7 min | Add garlic & tomato paste, cook 2 min | ||||
| 2 carrots, peeled, cut into rounds | ||||||
| 2 stalks celery, chopped | ||||||
| Kosher salt | ||||||
| Freshly ground black pepper | ||||||
| 3 cloves garlic, finely chopped | ||||||
| 60 ml tomato paste | ||||||
| 1.4 L low-sodium beef broth | ||||||
| 240 ml red wine | ||||||
| 1 tbsp Worcestershire sauce | ||||||
| 2 fresh thyme sprigs | ||||||
| 2 bay leaves | ||||||
| 450 g baby potatoes, halved | ||||||
| 150 g frozen peas | ||||||
| 15 g chopped fresh parsley | ||||||
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