BEEF STEW
2.5 lbs of beef for stew, cubed 2” pieces
4 ounces olive oil
1 cup of flour
4 carrots, peeled and cut into 1” rounds
1 medium onion, diced
1cup red wine
2 cups water
3 ounces of tomato paste
3 cloves of garlic, sliced thick
4 large potatoes, peeled and diced 2” cubes
4 bay leaves
1/8 teaspoon of thyme
½ cup frozen peas
Kosher salt, to taste
Freshly ground black pepper, to taste
Heat the oil over medium heat in a heavy bottom pot. Generously season the beef with salt and pepper. Dredge in flour, shake off excess, and brown on all sides. Remove and set aside. The browning may need to be done in 2-3 batches.
In the same pot, add the onion and garlic. Cook for 3 minutes. Add tomato paste and cook for 3 more minutes. Add wine, water, bay leaves and thyme. Bring to a boil. Return beef to the pot and lower heat to a simmer. Cover pot and cook for 1 hour, stirring occasionally. Adjust taste with salt and pepper. Add the potatoes and carrots and cook for 45 minutes, covered. Add the peas and cook for 5 minutes more.
Serve in warm bowls accompanied with crusty bread and soft butter.
Larry’s tip: This is one of those dishes that taste even better the next day.
Serves 4-6