Wine Beef Stew

- 2 mins read

Ingredients

  • 1 Tbsp. (or more) vegetable oil
  • 2 lb. beef chuck stew meat, cut into 1" cubes
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled, cut into rounds
  • 2 stalks celery, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 6 cups low-sodium beef broth
  • 1 cup red wine
  • 1 Tbsp. Worcestershire sauce
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1 lb baby potatoes, halved
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Directions

Preparation tips:

  • Chop Carrots, Celery, and Onion and place in a bowl together.
  • Halve and set aside Potatoes
  • Finely chop Garlic and set aside
  • Chop parsley and set aside
  • Lightly salt and cut beef into 1" cubes

Step 1

  • In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate. Step 2
  • Coat bottom of pot with oil if needed and heat over medium-high heat.
  • Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper.
  • Add 3 cloves garlic and 1/4 cup tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened – about 2 minutes.
  • Return beef and any accumulated juices to pot.
  • Add 1 Cup Wine and let reduce for 5-8 minutes
  • Add broth, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with Italian seasonings, salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.

Take time to clean up :)

Step 3

  • Add potatoes and simmer, covered, until potatoes are tender
    • About 15 minutes. Step 4
  • Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper. Step 5
  • Divide stew among bowls. Top with parsley.