Beef and Vegetable Stew
By: max
A hearty, slow-cooked stew perfect for cold winter evenings.
1. 2 pounds of, cut into 1-inch cubes of beef chuck
2. 1/4 cup of of all-purpose flour
3. 3 tablespoons of of vegetable oil
4. 2 medium, chopped of onions
5. 4 cloves, minced of garlic
6. 3 large, cut into chunks of carrots
7. 3 stalks, chopped of celery
8. 4 medium, peeled and cubed of potatoes
9. 2 tablespoons of of tomato paste
10. 4 cups of of beef broth
11. 1 cup of dry (optional) of red wine
12. 2 whole of bay leaves
13. 1 teaspoon of of dried thyme
14. 1 teaspoon of of dried rosemary
15. 1 tablespoon of of Worcestershire sauce
16. 1 teaspoon of of salt
17. 1/2 teaspoon of freshly ground of black pepper
18. 1 cup of (added at the end) of frozen peas
19. 1/4 cup of chopped, for garnish of fresh parsley
1. Season beef with salt and pepper, then coat lightly with flour, shaking off excess.
2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, not crowding the pan. Transfer to a plate.
3. In the same pot, add onions and cook until softened, about 5 minutes.
4. Add garlic and cook for another minute until fragrant.
5. Stir in tomato paste and cook for 1-2 minutes.
6. If using, add red wine and scrape up any browned bits from the bottom of the pot.
7. Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce.
8. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
9. Add carrots, celery, and potatoes. Continue to simmer covered for another 45-60 minutes until vegetables and beef are tender.
10. Stir in frozen peas and cook for an additional 5 minutes.
11. Remove bay leaves. Taste and adjust seasoning if needed.
12. Serve hot, garnished with fresh parsley.