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Hearty Beef Stew

I love this recipe any time of the year. Especially on chilly Spring days when it feels like Winter is creeping back in. You can make this dish more seasonal by adding in seasonal veggies to the basic recipe. Also adding fresh herbs at the end will not only lighten the dish up, but also help with the seasonality as well.
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Course: dinner, Main Course
Cuisine: American, comfort, French
Ingredients Method Notes

Ingredients
  

  • 1 tbsp. vegetable oil
  • 2 lb. beef chuck meat cubed into 1" pieces
  • 1/4 cup all purpose flour
  • 1 tbsp. extra-virgin olive oil
  • 1 small bag pearl onions
  • 2 carrots peeled and cut into large dice
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 cloves garlic minced
  • 1/4 cups tomato paste
  • 6 cups low-sodium beef broth
  • 1 cup good red wine
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. fresh thyme leaves
  • 2 bay leaves
  • 1 lb. Idaho or baby Yukon gold potatoes large diced or halved
  • 1 cup frozen or fresh Spring peas can swap out your seasonal vegetable here
  • 1/4 cup freshly chopped parsley basil and thyme for garnish

Method
 

  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat the oil. Toss the beef in the flour and shake off any excess. Add the beef to the hot oil and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In that same pot, cook the carrots and pearl onions until just soft, about 5 minutes. Season with salt and pepper. Add in the garlic and cook for an additional minute. Add tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add the beef back into the dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring everything to a boil and 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 in the potatoes and simmer, covered, until potatoes are tender, 15-20 minutes.
  6. Remove bay leaves. Stir in peas,(or whatever seasonal vegetable you are using) and cook until warmed through, 2-3 minutes. Check and season the stew to taste with salt and pepper if needed, then ladle into serving bowls and garish with fresh herbs. Enjoy!

Notes

** I love serving this with crusty bread and a fresh salad