Name: Old Fashioned Beef Stew
Prep time: PT20MIN
Cook time: PT2HR15MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 2.5 lb beef chuck roast, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 4 large carrots, peeled and sliced into 1/2-inch rounds; 4 Yukon Gold potatoes, peeled and cut into 1-inch cubes; 3 tbsp tomato paste; 4 cups low-sodium beef broth; 1 cup dry red wine (optional, sub with broth); 2 bay leaves; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tbsp Worcestershire sauce; 1 cup frozen peas; 2 tbsp all-purpose flour; 2 tbsp fresh parsley, chopped (for garnish); Salt and black pepper, to taste

Instructions

1
Pat beef dry and season with salt and pepper. Heat half the olive oil in a Dutch oven over medium-high heat. Brown beef in batches, setting aside each batch.
2
Add remaining olive oil. Sauté onion for 5 minutes until soft. Stir in garlic and tomato paste; cook 1-2 minutes more.
3
Sprinkle flour over veggies, stirring to coat. Pour in wine (or broth), scraping up browned bits. Simmer 2-3 minutes.
4
Return beef and juices to the pot. Add carrots, potatoes, broth, bay leaves, thyme, rosemary, Worcestershire, salt, and pepper. Stir well.
5
Bring to a gentle boil, reduce heat, cover, and simmer for 2 hours, stirring occasionally, until beef is tender.
6
Remove bay leaves. Stir in frozen peas and simmer 5 more minutes. Taste, adjust seasonings, and serve hot with parsley garnish.

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Ingredients

Instructions

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