Beef Chuck

Two motives: 1) It's reasonably-priced! 2) It receives greater mild the longer it cooks. Some short-cooking cuts of meat (like sirloin) might get difficult after simmering for 30 to forty five minutes. The contrary is true with pork chuck. If you discover your beef isn't always tender after forty five minutes, maintain simmering, including greater broth or water as wanted.

A Note About Flour

Some human beings have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In truth, many recipes pass it, now not really ours. 😉As the soup simmers, the potatoes deliver off masses of starch, developing some of the most velvety broth we've got ever had.

Wine Isn't Completely Necessary

Wine adds a layer of rich complex taste for your stew. If you haven't any leftover cooking wine accessible, your stew may be scrumptious without it—clearly sub in greater pork inventory! Word to the smart, even though: open wine continues for MONTHS inside the refrigerator. (For cooking. For consuming... Eh, no longer a lot.) So yes, that 1/2 glass of Pinot from September will work actually quality.

Make-Ahead Potential

This recipe makes exceptional leftovers. And positive, you may make it ahead! Cook all of the way via step 6, then cool the stew to room temperature earlier than refrigerating in a resealable field. Before serving, reheat in a large pot over medium-low warm temperature. If it is particularly thick, loosen it up with some broth or water.

Perfect Serving Suggestions

While beef stew is a notable meal all on its non-public, we additionally love red meat stew served over some al dente egg noodles. Want some thing a bit heartier?

Freezer Friendly

This stew also freezes nicely! When shifting to airtight bins, ensure to go away about half of" to as a minimum one" air above the stew to allow it to increase even as freezing. This red meat stew can last up to three months within the freezer. Make certain it's completely cooled earlier than sealing and freezing.
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Cal/Serv: 275
Yields: 8 servings
Prep Time: zero hours 15 mins
Total Time: 1 hour 40 minutes

Ingredients

• 1 tbsp. Vegetable oil
• 2 lb. Pork chuck stew meat, cubed into 1" pieces
• 1 tbsp. Extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and decrease into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• three cloves garlic, minced
• 1/4 c. Tomato paste
• 6 c. Low-sodium beef broth
• 1 c. Pink wine
• 1 tbsp. Worcestershire sauce
• 1 tsp. Dried or smooth thyme leaves
• 2 bay leaves
• 1 lb. Toddler potatoes, halved
• 1 c. Frozen peas
• 1/4 c. Freshly chopped parsley, for garnish

Directions

1. In a huge dutch oven or heavy-bottomed pot over medium warmth, warmness oil. Add beef and put together dinner until seared on all sides, 10 mins, working in batches if critical. Transfer pork to a plate.
2. In the same pot, cook dinner dinner onion, carrots, and celery until tender, five mins. Season with salt and pepper. Add garlic and tomato paste and cook dinner till garlic is fragrant and tomato paste has darkened, 2 mins.
Three. Add pork lower back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Four. Bring to a boil then lessen heat to a simmer. Season with salt and pepper. Cover and allow simmer till red meat is soft, 30 to forty five minutes.
5. Add potatoes and simmer, blanketed, until potatoes are tender, 15 mins.
6. Remove bay leaves. Stir in peas and prepare dinner till warmed through, 2 mins. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.