old-fashioned beef stew

Ingredients

• 1.5 lbs Beef Chuck, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 tbsp Tomato Paste
• 1 cup Dry Red Wine
• 4 cups Beef Broth
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1 lb Potatoes, peeled and cubed
• 1 cup Frozen Peas
• 2 tbsp Cornstarch
• 2 tbsp Cold Water

Instructions

1. Season beef cubes with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
4. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
5. Add garlic and tomato paste and cook for 1 minute more.
6. Pour in red wine and scrape up any browned bits from the bottom of the pot.
7. Return beef to the pot.
8. Pour in beef broth, add bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until beef is very tender.
9. Add potatoes and simmer for another 30 minutes, or until potatoes are tender.
10. Stir in frozen peas and cook for 5 minutes.
11. In a small bowl, whisk together cornstarch and cold water to create a slurry.
12. Pour slurry into the stew and stir until thickened, about 2-3 minutes.

Notes

• For best results, use a Dutch oven – it retains heat well and facilitates even cooking.
• For a richer flavor, sear the beef in batches for a longer time, developing a good crust.
• If the stew is too thin, simmer uncovered for a few minutes to reduce the liquid.
• Serve warm with crusty bread for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.