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Beef Stew

The Dinner Table

We are on a mission to reunite families at the Dinner Table.
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We want to help families be closer, sharing and loving. The Dining Table is not only an area for eating but a place for gathering, sharing, communicating and where relationships grow.
Here we will share ideas that will help make gathering around the table enjoyable and meaningful for all members of your family and we invite you to share your ideas and what have worked – and not worked for you.

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Beef stew is a cold weather essential. It is an ultra-comforting stew that will warm the cockles of your family's heart.
INGREDIENTS
  • 1 tbsp vegetable oil
  • 1 Kg. beef chuck stew meat, cubed into 2.5 cm pieces
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • Salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 6 cups low-sodium beef broth
  • 1 cup red wine
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried or fresh thyme leaves
  • 2 bay leaves
  • Half Kg. baby potatoes, halved
  • 1 cup frozen peas
  • 1/4 cup freshly chopped parsley, for garnish

INSTRUCTIONS

Step 1
In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, (10 minutes), working in batches if necessary. Transfer beef to a plate. 
Step 2
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).
Step 3
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. 

Step 4
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

Step 5

Add potatoes and simmer, covered, until potatoes are tender, (15 minutes). 

Step 6

Remove bay leaves. Stir in peas and cook until warmed through, (2 minutes). Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley. 

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