Easy Beef Stew

Name: Easy Beef Stew
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon freshly ground black pepper, plus more for seasoning; 3 mediums carrots; 3 mediums celery stalks; 1 kilograms boneless chuck roast; 237 milliliters dry red wine; 59 milliliters all-purpose flour; 2 teaspoons kosher salt, plus more for seasoning; 946 milliliters cups low-sodium beef broth; 237 milliliters frozen peas; 4 fresh thyme sprigs; 2 Tbsps tomato paste; 3 Tbsps vegetable oil; 1 medium yellow onion, large dice; 680 grams medium Yukon Gold potatoes (about

Easy Beef Stew is a dairy free main course. This recipe serves 6. One serving contains 645 calories, 52g of protein, and 33g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up onion, celery stalks, peas, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Whisk

Bowl

Place the meat in the flour mixture and toss to coat; set aside.

Ingredients you will need

All Purpose Flour

Meat

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes.

Ingredients you will need

All Purpose Flour

Shake

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.

Ingredients you will need

Meat

Equipment you will use

Bowl

Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.

Ingredients you will need

Salt And Pepper

Onion

Equipment you will use

Pot

Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

Ingredients you will need

Tomato Paste

Onion

Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute.

Ingredients you will need

All Purpose Flour

Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.Return the meat and any accumulated juices in the bowl to the pot.

Ingredients you will need

Meat

Wine

Equipment you will use

Bowl

Pot

Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.

Ingredients you will need

Bay Leaves

Broth

Thyme

Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

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Vegetable

Potato

Carrot

Celery

Meat

Equipment you will use

Knife

Pot

Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Bay Leaves

Thyme

Peas