Wine helps develop richer, additionally advanced flavors in your stew. If you do not have any leftover preparation wine available, your stew is going to be delicious while not it—just sub in additional beef stock! Word to the wise, though: open wine keeps for MONTHS within the icebox. So yes, that half glass of vinifera from Sep can work simply fine.
- YIELDS: 8 SERVINGS
- PREP TIME: 0 HOURS 15 minutes
- TOTAL TIME: 1 HOUR 25 minutes
INGREDIENTS
- 1 tbsp. vegetable oil
- 2 lb. beef chuck stew meat, cubed into 1" pieces
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1/4 c. tomato paste
- 6 c. low-sodium beef broth
- 1 c. red wine
- 1 tbsp. worcestershire sauce
- 1 tsp. dried thyme
- 2 bay leaves
- 1 lb. baby potatoes halved
- 1 c. frozen peas
- 1/4 c. freshly chopped parsley, for garnish
DIRECTIONS
- In a massive dutch kitchen appliance (or pot), over medium heat, heat oil. Add beef and cook on all sides till cooked, 10 minutes, operating in batches if necessary. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery till soft, 5 minutes. Season with salt and pepper. Add garlic and ingredient and cook till garlic is scented and ingredient has darkened, 2 minutes.
- Add beef back to dutch kitchen appliance then add broth, wine, Worcestershire, thyme, and bay leaves.
- Bring to a boil then cut back heat to a simmer. Season with salt and pepper. cowl and let simmer till beef is tender 30 minutes.
- Add potatoes and simmer, covered, till potatoes square measure tender, 15 minutes.
- Remove bay leaves. Stir in peas and cook till warm through, 2 minutes.
- Garnish with parsley before serving.
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