Beef Stew

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Difficulty:

Easy

Pairs well with...

Ingredients

Ingredients:

3 lbs beef chuck, cut into 1.5-inch cubes
1/4 cup all-purpose flour
4 tbsp olive oil, divided
1 large onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups Merlot or other red wine
4 cups beef broth
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried)
1 tbsp Worcestershire sauce
4 large carrots, peeled and cut into 2-inch pieces
1 lb baby potatoes, halved
1.5 cups pearl onions, fresh or frozen
8 oz mushrooms, quartered
2 celery stalks, chopped
1 cup frozen peas
Salt and pepper to taste
Fresh parsley for garnish

1Season and sear the beef

Pat beef dry and season generously with salt and pepper. Toss with flour. Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 8 minutes total. Remove and set aside.

2Build the base

Add remaining oil to the pot. Sauté diced onion until softened, about 5 minutes. Add garlic and tomato paste, cook for 2 minutes until fragrant.

3Deglaze and simmer:

Pour in wine, scraping up browned bits from the bottom. Let reduce by half, about 5 minutes. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Return beef to pot with any juices.

4Cook the stew:

Bring to a boil, then reduce to low heat. Cover and simmer for 90 minutes, stirring occasionally.

5Add vegetables:

Add carrots, potatoes, pearl onions, mushrooms, and celery. Continue simmering uncovered for 45 minutes until vegetables and beef are tender.

6Finish and serve:

Stir in peas and cook for 5 minutes. Remove bay leaves and thyme sprigs. Adjust seasoning and serve garnished with fresh parsley. Serve with a glass of Rombauer Merlot.