Servings:
8
Prep:
15 min
Cook:
1 hr 40 min
Ingredients
Servings
- 1 Tbsp Vegetable Oil
- 2 lb Beef Chuck Stew, Cut into 1" Cubes
- 1 Medium Yellow Onion, Chopped
- 2 Carrots, Cut into Rounds
- 2 Stalks Celery, Chopped
- Kosher Salt
- Black Pepper
- 3 Cloves Garlic, Finely Chopped
- ¼ Cup Tomato Paste
- 6 Cups Beef Broth, Low-Sodium
- 1 Cup Red Wine
- 1 Tbsp Worcestershire Sauce
- 2 Sprigs Thyme
- 2 Bay Leaves
- 1 lb Baby Potatoes, Halved
- 1 Cup Peas, Frozen
- ¼ Cup Parsley, Chopped
Nutrition (per serving)
296
Calories
31g
Protein
8g
Fat
18g
Carbs
Steps
- 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.
- Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, 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 is darkened, about 2 minutes. Return beef and any accumulated juices 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.
- Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
- Divide stew among bowls. Top with parsley.