Beef Stew

Ingredients

• 2 pounds beef stewing meat
• 4 tablespoons all-purpose flour
• 2 tablespoons olive oil ((divided))
• 1 medium onion ((diced))
• 3 ribs celery ((diced))
• 2 tablespoons minced garlic
• 1 (6-ounce) can tomato paste
• 1 cup dry red wine
• 3 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 2-3 bay leaves
• 1 pound Yukon Gold potatoes ((cut into 1-inch cubes))
• 4 medium carrots ((cut into 1-inch cubes))
• 1 1/2 cups frozen peas

Instructions

1. 1

   To a large bowl, add the beef cubes and flour, and toss to evenly coat each piece.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add half the beef and sear undisturbed for 1 minute on one side, then flip and sear for another minute on the opposite side. Remove and repeat with the remaining beef, adding more oil if needed.

3. 3

   Add another tablespoon of olive oil. Sauté the onions, celery, and garlic for 4-5 minutes. Add the tomato paste and cook for another 1 minute. Deglaze the pot with the wine, beef broth, and Worcestershire sauce.

4. 4

   Return the beef to the pot along with the salt, black pepper, Italian seasoning, and bay leaves. Bring to a gentle boil, then lower the heat, cover, and simmer for 1-2 hours (the longer you simmer it, the more tender the beef will be). The temperature of the stew should be around 180-200°F.

5. 5

   Add the potatoes and carrots, cover, and simmer for another hour. Test a piece of beef. If it is not tender enough, continue cooking for another 30 minutes or until tender. Remove the bay leaves. Stir in peas and let them warm through.

6. 6

   Check for seasoning and season with additional salt and pepper as needed. Enjoy!