Basic Beef Stew

Name: Basic Beef Stew
Ingredients: 2 pounds Stew beef or chuck roast, cut in cubes; salt, pepper, flour; 2 tablespoons olive oil; 1 large onion, roughly diced; 4 Yukon Gold potatos, peeled and cubed; 8 carrots, peeled (or not, as you prefer) and cut in 1-inch chunks; 1 rib celery, diced roughly; 2-3 parsnips, peeled (or not) and cut in 1-inch chunks; 1 1/2 cups red wine; 2 cups beef stock; 1 teaspoon marjoram; 1/2 teaspoon dried thyme; 1 teaspoon oregano; 2 tablespoons tomato paste; 8 ounces frozen green peas

15 ingredients

4 steps

Ingredients

2 pounds Stew beef or chuck roast, cut in cubes
salt, pepper, flour
2 tablespoons olive oil
1 large onion, roughly diced
4 Yukon Gold potatos, peeled and cubed
8 carrots, peeled (or not, as you prefer) and cut in 1-inch chunks
1 rib celery, diced roughly
2-3 parsnips, peeled (or not) and cut in 1-inch chunks
1 1/2 cups red wine
2 cups beef stock
1 teaspoon marjoram
1/2 teaspoon dried thyme
1 teaspoon oregano
2 tablespoons tomato paste
8 ounces frozen green peas

Directions

1

Salt and pepper beef and coat with flour; brown in a heavy pot over medium high heat in olive oil in batches and remove from pot.
2

Add onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
3

Add beef stock, spices and tomato paste. Reduce heat to low, return beef to pot, cover and simmer for 2 hours, adding water as necessary if it gets too dry.
4

About an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.