Name: Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 c. tomato paste -; 6 c. low-sodium beef broth -; 1 c. red wine -; 1 tbsp. Worcestershire sauce -; 2 fresh thyme sprigs -; 2 bay leaves -; 1 lb. baby potatoes, halved -; 1 c. frozen peas -; 1/4 c. chopped fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beef Stew

1. 1 tbsp. (or more) vegetable oil -

2. 2 lb. beef chuck stew meat, cut into 1" cubes -

3. 1 medium yellow onion, chopped -

4. 2 carrots, peeled, cut into rounds -

5. 2 stalks celery, chopped -

6. Kosher salt -

7. Freshly ground black pepper -

8. 3 cloves garlic, finely chopped -

9. 1/4 c. tomato paste -

10. 6 c. low-sodium beef broth -

11. 1 c. red wine -

12. 1 tbsp. Worcestershire sauce -

13. 2 fresh thyme sprigs -

14. 2 bay leaves -

15. 1 lb. baby potatoes, halved -

16. 1 c. frozen peas -

17. 1/4 c. chopped fresh parsley -

How to cook deliciously - Beef Stew

1. Stage

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.

2. Stage

Coat bottom of pot with oil, if needed, and heat over medium-high heat. Cook onion, carrots, and celery, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste has darkened, about 2 minutes. Return beef to pot. Add broth, 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 tender, 30 to 45 minutes.

3. Stage

Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.

4. Stage

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

5. Stage

Divide stew among bowls. Top with parsley.