Beef Stew

Ingredients

• 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 cup red wine (optional)

• 3 large carrots, sliced

• 3 potatoes, peeled and cubed

• 2 celery stalks, chopped

• 1 cup green peas (frozen or fresh)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and pepper, to taste

• 3 tbsp flour (optional, for thickening)

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Brown the Beef:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat.

• Add the beef stew meat and brown on all sides. Do this in batches if necessary to avoid overcrowding the pot.

• Remove the beef from the pot and set aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Deglaze the Pot:

• If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.

Add Broth and Seasonings:

• Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper to the pot. Stir well to combine.

Return Beef and Add Vegetables:

• Return the browned beef to the pot.

• Add the carrots, potatoes, and celery.

• Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Thicken the Stew (Optional):

• If you prefer a thicker stew, you can mix the flour with a bit of cold water to make a slurry and stir it into the stew. Let it simmer for another 10-15 minutes until thickened.

Add Green Peas:

• About 10 minutes before serving, add the green peas to the pot. Stir to combine and let them heat through.

Finish and Serve:

• Remove the bay leaves from the stew.

• Taste and adjust seasoning with more salt and pepper if needed.

• Garnish with chopped fresh parsley before serving.

Notes:

• If using a slow cooker, brown the beef first, then add the other ingredients except for peas and flour. Add those at the end as directed above.  Slow cooker time: 7 hours on low or 4 hours on high. 

• For Instapot: Use the saute function to cook the beef, onion, and garlic. Use the manual or pressure cook function to cook the stew, approx. 35 mins. Use saute function to thicken the stew at the end.

• Serve with crusty bread, or over egg noodles or rice if desired.

• Can be frozen for later enjoyment!