Easy Beef Stew

by **Raeja** Wed Dec 27, 2023 4:26 am

EASY BEEF STEW

1 TBS (or more) olive or vegetable oil

2 Lbs. Chuck Stew Meat (cut into small pieces)

1 medium yellow onion, chopped

2 stalks celery, chopped small

salt to taste

pepper to taste

3 cloves garlic, finely chopped

1/4 cup tomato paste

6 cups beef broth (7 cups if you don't use the wine)

1 cup Red Wine

1 TBS Worcestershire sauce

2 Fresh Tyme Sprigs

2 Bay leaves

1 LB potatoes, chopped into small pieces

1 cup frozen peas

1/4 cup fresh parsley, chopped

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In a large pot over medium heat, heat oil. Add beef and cook, turning occasionally until seared/browned on all sides. Season with salt and pepper. Transfer beef to a seperate plate or bowl.

Coat the bottom of pot with oil, if needed and heat over medium high heat. Cook onion, carrots, and celery, stirring until softened. Season with salt & pepper (optional). Add garlic and tomato paste and cook, stirring until garlic is fragra nt and tomato paste has darkened in color (not alot though ~ maybe 2 or 3 minutes). Return beef to pot. Add broth, wine (if using), worcestershire sauce, tthyme, and bay leaves. Bring to a boil, then reduce heat to a medium low heat and bring to a simmer; season with salt & pepper if you wish. Cover and simmer, stirring occaisiaonally until beef is fully cooked (suppose to be until tender but depending on how small your pieces are is the factor to consider), for about 30 - 45 minutes.

Add potatoes and simmer, covered until potatoes are tender.

Remove bay leaves and Thyme sprigs stir in peas and cook a few more minutes, season with salt and pepper to taste and serve.