By Samantha Schwalm
When the temperature drops, that is when I crave soups and stews. One of my favorites is beef stew. It is delicious and easy to make. Beef stew is usually made with tougher pieces of meat like chuck and the shoulder. These cuts are well suited for slow cooking, which allows them to break down and tenderize. Just brown the meat, add a few vegetables and some stock. Once all of the ingredients are placed into the Dutch oven, it can simmer on the stovetop for hours. In fact, Stews usually taste better the next day. Beef stew may be served over mashed potatoes, buttered noodles, or crusty bread.
Beef Stew Recipe:
Ingredients:
- 1 tbsp. Olive oil
- 2 lb. beef chuck stew meat, cut into 1″ cubes (or diced filet scraps)
- 1 medium yellow onion, chopped
- 2 carrots, peeled, cut into rounds
- 2 stalks celery, chopped
- Kosher salt and pepper to taste
- 2 cloves garlic, finely chopped
- 1/4 c. tomato paste
- 6 c. low-sodium beef broth
- 1 c. red wine
- 1 tbsp. Worcestershire sauce
- 2 fresh thyme sprigs & oregano
- 2 bay leaves
- 1 lb. baby potatoes, halved
- 1 c. frozen peas
- 1/4 c. chopped fresh parsley
Directions:
– In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook until seared on all sides, about 10 minutes. Transfer to a plate.
– Cook onion, carrots, and celery, stirring, until softened, about 7 minutes; season with salt and pepper.
– Add garlic and tomato paste and cook, stirring, about 2 minutes. Return beef to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil.
– Cover and turn heat down to medium-low, simmer, stirring occasionally, until beef is tender, about 45 minutes.
– Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
– Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
– Place in bowls and top with parsley.
