Ingredients:
1 tbsp.vegetable oil
2 lb.beef chuck stew meat, cubed into 1″ pieces
1 tbsp.extra-virgin olive oil
1medium yellow onion, chopped
2carrots, peeled and cut into rounds
2stalks celery, chopped
Kosher salt
Freshly ground black pepper
3cloves garlic, minced
1/4 c.tomato paste
6 c.low-sodium beef broth
1 c.red wine
1 tbsp.Worcestershire sauce
1 tsp.dried or fresh thyme leaves
2bay leaves
1 lb.baby potatoes, halved
1 c.frozen peas
1/4 c.freshly chopped parsley, for garnish
Preparation:
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 garish with parsley.