Classic Beef Stew

Classic Beef Stew

from littlepotatoes.com
4 servings

<p>This classic beef stew is recipe is rich, flavorful, and comes together in one pot! With tender chunks of beef and plenty of vegetables, it’s healthy and comforting.</p>

Ingredients

  • 2 Tbsp canola oil
  • 1 lb beef blade or chuck roast, cut into 1-inch cubes
  • (To taste) salt and pepper
  • 1/2 onion, finely chopped
  • 2 ribs celery, sliced
  • 2 large carrots, peeled and chopped
  • 2 tsp garlic, minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 2 Tbsp corn starch
  • 1/2 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 Tbsp tomato paste
  • 1 Tbsp worcestershire sauce
  • 1 bay leaf
  • 1 lb little potatoes
  • 1 cup frozen peas

Directions

  1. 1

    Heat a large Dutch oven or soup pot over medium heat. Add oil and let heat for two minutes.

  2. 2

    Add cubes of beef and season with salt and pepper. Cook until browned (2 to 3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.

  3. 3

    Remove the browned beef from the pot and set aside.

  4. 4

    Add the onion, celery, and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).

  5. 5

    Stir in garlic, salt, pepper, thyme—cook and stir for one minute.

  6. 6

    Stir in corn starch until all white is gone.

  7. 7

    Add red wine to the pot and use a wooden spoon to scrape any browned bits from the bottom of the pan.

  8. 8

    Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes, and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.

  9. 9

    Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.