Red Wine Braised Beef Stew with Root Vegetables

Ingredients

• 900 g beef chuck, cubed
• 3 tbsp all-purpose flour
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 1 tbsp Worcestershire sauce
• 4 cup carrots and parsnips, chunked
• 3 cup Yukon Gold potatoes, chunked
• 0,75 cup frozen peas
• 2 tbsp fresh thyme, bay leaves, parsley

Instructions

1. 1

   Pat 2 lb of cubed beef chuck completely dry and season generously with salt and pepper; toss with flour to coat.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high heat until shimmering; sear beef in batches, 3-4 minutes per side, until deeply browned. Transfer to a plate.

3. 3

   Reduce heat to medium, add 1 tbsp butter, and sweat diced onion for 5 minutes until softened and golden at the edges.

4. 4

   Stir in garlic and tomato paste; cook 2 minutes until the paste turns rusty-brown.

5. 5

   Deglaze with red wine, scraping up all browned bits, and reduce by half, about 5 minutes.

6. 6

   Return beef and juices to pot; add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.

7. 7

   Cover and braise at 325°F (160°C) for 1.5 hours until beef begins to yield to a fork.

8. 8

   Add chunked carrots, parsnips, and Yukon Gold potatoes; braise uncovered for another 45 minutes until vegetables are tender and sauce is glossy.

9. 9

   Stir in frozen peas during the last 5 minutes to preserve their bright colour.

10. 10

    Taste and adjust seasoning; finish with chopped fresh parsley before serving.