Description

This beef stew is so good, it's great to serve to guests. They will agree that it's the best stew that they have ever tasted. This version does not thicken it with flour, but no worries, it thickens as it cooks.

Ingredients

• 1 T. vegetable oil, or more as needed
• 2 lb. beef chuck stew meat, cut into 1 inch cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled, cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• freshly ground black pepper
• 3 cloves garlic, finely chopped
• 1/4 c. tomato paste
• 6 c. low-sodium beef broth
• 1 c. dry red wine (Merlot, Pinot Noir, or Cabernet Sauvignon. Zinfandel or Shiraz will work as well )
• 1 T. Worcestershire sauce
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 lb. baby potatoes, halved
• 1 c. frozen peas
• 1/4 c. chopped fresh parsley, for garnish

Steps

1. In a large Dutch oven or heavy pot over medium heat, heat oil; add beef. Cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a bowl.
2. Coat the bottom of the pot with oil, if needed; heat over medium-high heat. Cook onion, carrots, and celery; stir until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste; cook, stirring, until garlic is fragrant and tomato paste has darkened, about 2 minutes.
3. Return the beef to the pot. Add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low; bring to a simmer; season with salt and pepper.