Beef Stew
Ingredients
The beef
-
3
pounds
beef roast cut into 1½-inch cubes
-
Salt and freshly ground black pepper
The vegetables
-
2
onions
diced
-
2
ribs
celery finely chopped
-
2
cloves
garlic minced
-
1½
pounds
new potatoes scrubbed and quartered
-
4
carrots
peeled and sliced
-
1
cup
frozen peas
The liquids and seasonings
-
3
tablespoons
olive oil divided
-
3
tablespoons
all-purpose flour
-
1
tablespoon
tomato paste
-
1
cup
red wine
-
2
cups
chicken broth or beef broth
-
5
sprigs
fresh thyme or 1 teaspoon dried
-
2
bay leaves
Instructions
- 1. Preheat the oven to 300°F and prepare the beef by patting it dry and seasoning with salt and pepper.
- 2. Heat 1 tablespoon of oil in a large pot and sear half the beef until browned, then transfer to a bowl and repeat with the remaining beef.
- 3. In the same pot, heat another tablespoon of oil and cook the onion and celery until softened, then add garlic.
- 4. Stir in flour and cook until lightly browned, then add tomato paste, wine, broth, thyme, bay leaves, and the browned beef.
- 5. Bring the mixture to a simmer, cover, and transfer to the oven to cook for 1 hour.
- 6. After an hour, add potatoes and carrots, return to a simmer, cover, and cook for another hour until tender.
- 7. Remove from the oven, discard bay leaves and thyme stems, stir in peas, and let sit covered for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
193
Total fat
6g
Total carbohydrates
27g
Total protein
4g
Sodium
267mg
Cholesterol
1mg
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