Beef Stew with Potatoes, Carrots, and Peas Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lbs beef chuck, cut into 1 ½ inch cubes or use stew meat
1 t salt
½ t pepper
3 T vegetable oil, divided
2 large onions, chopped
3 garlic cloves, minced
3 T flour
1 cup red wine
1 can beef broth
2 bay leaves
1 t dried thyme
4 each, peeled, cut into ½ inch thick slices; carrots, potatoes
1 cup frozen peas
¼ cup minced fresh parsley (optional)
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Directions: |
Directions:Preheat oven to 300 degrees. Season meat with salt and pepper. Heat 2 T oil in a Dutch oven over medium high heat; add half the meat. Cook, turning until browned on all sides, about 5 minutes. Transfer to a larger plate. Repeat with remaining meat, adding additional oil if necessary.
Add onions to the Dutch oven, cook, stirring until almost softened, 4-5 minutes. Lower heat to medium. Add the garlic; cook, stirring, 30 seconds. Stir in the flour; cook, stirring, until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add the broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices, heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 ½ hours.
Add the carrots and potatoes; return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in the frozen peas, cook 5 minutes. Stir in the parsley just before serving.
I double the broth and leave the wine out. I leave the peas out and add corn, green beans, and mushrooms. |
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