Beef Stew

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Ingredients

• 2 Tablespoons extra virgin olive oil

• 2 pounds beef chuck stew meat, cut into 1" cubes

• 1 medium yellow onion, finely chopped

• 2 carrots, peeled, cut into rounds

• 2 stalks celery, chopped

• 8 ounces cremini mushrooms, halved

• Salt and pepper, to taste

• 3 cloves garlic, minced

• 3 Tablespoons all-purpose flour

• 1/4 cup tomato paste

• 6 cups low-sodium beef broth

• 1 cup dry red wine

• 1 Tablespoon Worcestershire sauce

• 2 fresh thyme sprigs

• 2 bay leaves

• 1 large russet potato, peeled and cut in 1/2-inch chunks

• 1 cup frozen peas

• 1/4 cup chopped fresh parsley

Instructions

1. In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer the beef to a plate and set aside.

2. Coat the bottom of the pot with more olive oil, if needed, and heat over medium-high heat. Cook onion, garlic, mushrooms, carrots, and celery, stirring, until softened, about 7 minutes; season with salt and pepper.

3. Whisk in flour and tomato paste until lightly browned, about 1 minute.

4. Return the beef to the pot. Add the broth, red wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is very tender, 50 minutes to an hour.

5. Add the potatoes and simmer, covered, until potatoes are tender and stew has thickened, about 20 minutes.

6. Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper. Serve and enjoy!