Beef Stew
Ingredients:
3 lbs beef, cut into cubes
1/4 cup of flour
2 tsp salt
1 tsp pepper
3 tbsp vegetable oil
1 onion, diced
2 tbsp tomato paste
1 tbsp flour (additional)
1 cup red wine or stock
4 cups beef broth
2 bay leaves
4 sprigs of thyme
3 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
4 Yukon gold potatoes, peeled and cut into chunks
1 cup frozen peas
Instructions:
Prepare the Beef: In a large bowl, combine the 3 lbs of beef cubes with 1/4 cup flour, 2 tsp salt, and 1 tsp pepper. Toss to coat the beef evenly.
Brown the Beef: Heat 3 tbsp of vegetable oil in a large pot over medium-high heat. Add the beef in batches, browning on all sides. Transfer the browned beef to a plate and set aside.
Sauté Vegetables: In the same pot, add the diced onion and sauté until translucent. Stir in 2 tbsp tomato paste and cook for about a minute.
Deglaze and Thicken: Sprinkle 1 tbsp of flour over the onions and stir to combine. Slowly pour in 1 cup of red wine or stock, scraping up any bits from the bottom of the pot.
Simmer the Stew: Return the beef to the pot. Add 4 cups of beef broth, 2 bay leaves, and 4 thyme sprigs. Bring to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 hours.
Add Vegetables: Add the carrots, celery, and potatoes to the pot. Continue to cook covered, for about 45 minutes to an hour, or until the vegetables and beef are tender.
Add Peas: Stir in 1 cup of frozen peas and cook for an additional 5 minutes until the peas are heated through.
Final Seasoning: Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Serve the stew hot, perfect as a stand-alone meal or accompanied by crusty bread.
