crispy garlic roasted potatoes

Why Beef Chuck? 

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 minutes. The opposite is true with beef chuck. 

A Note About Flour 

Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. 😉The potatoes add enough heft and heartiness.

Wine Isn't Completely Necessary

Wine helps develop richer, more complex flavors in 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. So yes, that half glass of Pinot from September will work just fine.

Make-Ahead Potential

This recipe makes amazing leftovers. And yes, you can make it ahead! Cook it completely, then cool the stew to room temperature before refrigerating in a resealable container. Before serving, reheat in a large pot over medium-low heat.

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 25 MINS

INGREDIENTS

1 tbsp. vegetable oil

2 lb. beef chuck stew meat, cubed into 1" pieces

1 tbsp. extra-virgin olive oil

1 onion, chopped

2 carrots, peeled and cut into rounds

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1/4 c. tomato paste

6 c. low-sodium beef broth

1 c. red wine

1 tbsp. Worcestershire sauce

1 tsp. dried thyme

2 bay leaves

1 lb. baby potatoes, halved

1 c. frozen peas

1/4 c. freshly chopped parsley, for garnish

1 lb. baby potatoes, halved

1 c. frozen peas

1/4 c. freshly chopped parsley, for garnish

DIRECTIONS

1. In a large dutch oven (or pot), over medium heat, heat oil. Add beef and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
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. 
3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, 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 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. 
6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley before serving.