Savory Beef Stew

Savory Beef Stew

What You’ll Need:

• about 3.5 hours total
• Large Dutch Oven or Pot
• 6-8 Tbsp olive oil
• 3 lb beef chuck cut into 1 inch pieces
• 2 tsp salt
• 1 tsp freshly ground pepper
• 1/2 c flour
• 1 tsp rosemary, finely chopped
• 1 onion, coarsely chopped
• 2 stalks celery, chopped
• 2-3 carrots, peeled & cut into rounds
• 1/4 c tomato paste
• 3 cloves garlic, chopped
• 1 14.5 oz can Italian Style stewed tomatoes
• 6 cups beef broth
• 1 cup red wine
• 1 Tbsp Worcestershire sauce
• 2 sprigs thyme
• 2 bay leaves
• 8 oz crimini mushrooms, halved or quartered depending on size
• 3/4 lb baby potatoes, halved or quartered
• 1 c frozen peas
• Wondra for thickening, as needed
• 1/4 c fresh parsley, chopped
• Best accompanied by crusty French or Italian bread

What You’ll D0:

• Heat 2 Tbsp olive oil in Dutch Oven or pot over medium-high heat.
• Season beef pieces with salt and pepper; combine rosemary and flour in a large bowl; dredge beef pieces in flour and rosemary and place in approximately 1 lb. batches in heated oil, brown on all sides, transfer off heat to a covered bowl; add 2 Tbsp olive oil for each batch, and repeat until all beef is browned and transferred to covered bowl.
• Add 2 Tbsp olive oil to pot and lower heat to medium/medium-low; sauté onion, celery and carrots about 7 min.
• Push veggies off to one side of the pot; Place tomato paste and garlic on other side of pot, stir together and cook until garlic is fragrant and tomato paste has darkened, about 2 minutes.
• Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, bay leaves and mushrooms.
• Simmer ingredients for about 2.5 hours or until meat is very tender.
• Add potatoes and cook until potatoes are cooked through, about 15-20 min.
• Add peas for the last few minutes of cooking just to heat through.
• Remove thyme sprigs and bay leaves.
• Season with salt and pepper and thicken with Wondra as needed.
• Sprinkle with fresh, chopped parsley to garnish and serve with crusty French or Italian bread and your favorite green salad.