The Best Beef Stew Ever
Recipes Beef Main Dish Meal ideas Seasonal cooking Soups and stews
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
Directions
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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.
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.
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.
Cover; simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
Add potatoes; simmer, covered, until potatoes are tender, about 15 minutes.
Discard bay leaves and thyme sprigs.
Stir in peas; cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
Serve, garnished with fresh parsley.
8 servings.