Classic Beef Stew
Beef Stew (print)
1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
salt and pepper
3 TBS vegetable oil
2 onions, minced
1 TBS tomato paste
2 garlic cloves, minced
3 TBS all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
1 TBS minced fresh thyme or 1 tsp dried
2 bay leaves
1 1/2 lbs red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
4 carrots, peeled and sliced thin
1 cup frozen peas
Preheat oven to 300 degrees F. Dry the beef with paper towels, then season with salt and pepper. Heat 1 TBS of oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more TBS of the oil and remaining beef. Transfer the beef to a plate.
Add the remaining TBS of oil to the empty pot and return to medium-high heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for 1 hour.
Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
Remove pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving. Enjoy!
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