Posted on by Cary Gersh

Beef Stew ala Thomai

Beef Stew
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tbsp. vegetable oil
  2. 2 lb. beef chuck stew meat, cubed into 1" pieces
  3. 3 onions, chopped
  4. 4 carrots, peeled and cut into rounds
  5. 3 stalks celery, chopped
  6. 1 tsp Kosher salt
  7. 1/4 tsp freshly ground black pepper
  8. 1/4 tsp red pepper flakes
  9. 3 cloves garlic, minced
  10. 1 14.5oz can fire-roasted diced tomatoes with garlic
  11. 1 10.5oz can beef broth
  12. 4 c water
  13. 1 tbsp red wine vinegar
  14. 1 tsp. dried or fresh thyme leaves
  15. 2 bay leaves
  16. 1 tbsp paprika
  17. 1 lb. baby potatoes, halved
  18. 1 c. frozen peas
  19. 1/4 c. freshly chopped parsley, for garnish
Instructions
  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.
  2. In the same pot, cook onion, carrots, and celery until soft, about 5 minutes. Season with salt, pepper and paprika. Add garlic and diced tomatoes and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add broth, thyme, and bay leaves.
  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.
  5. Add potatoes and simmer, covered, until potatoes are tender, about 30 minutes.
  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 garish with parsley.
Notes
  1. Why Beef Chuck?
  2. Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
  3. Wine Isn't Completely Necessary
  4. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
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Adapted from Delish
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