As I look at the window, snowflakes are gently falling from the sky. All I can think about are things that are warm and cozy. I haven’t ever tackled beef stew before but I had a roast in the freezer and I thought ” what the heck”! I’m so glad I did!
It takes a little bit of time to make but it’s well worth it! You can make it ahead of time because the flavor just gets better with time and the meat will get so tender! This beef stew has rich and complex flavors and will make you feel so comfy and cozy!
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. olive oil
1 onion, chopped
11/2 cups carrots, diced
2 stalks celery, chopped
Salt and black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. beef broth
1 c. grape juice
1 tbsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
1 lb. baby potatoes halved
1 c. frozen peas
- In a large dutch oven (or pot), over medium heat, heat oil. Add beef and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add beef back to Dutch oven then add broth, grape juice, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Stir in peas and cook until warmed through 2 minutes.
Garnish with parsley before serving.
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