Help fight the chills of the season with this warm and comforting beef stew. It’s an easy one pot meal for those crazy week nights, and leftovers are great!
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- 3 lbs of stew beef, cut into 1 inch cubes
- 1 large sweet onion
- 2 carrots, small dice
- 2 celery stalks, diced
- 2 cloves garlic
- 2 bay leaves
- 1 can of tomatoes, 28 ounces
- 1 can white Romano beans
- 1 cup frozen green peas
- 6 sprigs of fresh thyme
- 1 cup red wine
- 3 cups chicken or beef stock, or water
- 1 bunch chopped fresh parsley
- Salt and pepper to taste
- Olive oil
In a large heavy bottom casserole, on high heat, brown the beef with little olive oil and working in small batches. It is important to season the beef well at this point with salt and pepper.
Once you have browned all the meat, reduce the heat to medium and sweat the onions, celery and carrots, garlic and add the bay leaf as well (5 minutes). Add the beef back to the pot and add the wine and tomatoes, cook for 5 minutes.
Check seasoning at this point and if needed add a pinch of salt and pepper. Finish the one pot meal by adding the stock and sprigs of thyme, bring to a boil, reduce heat and cover for 2 hrs.
Lastly add the Romano beans and peas, salt and pepper to taste and garnish with a good handful of chopped fresh parsley. Bring the stew back to a boil and serve hot.