Submitted by: Tulkoff
This flavorful and easy beef stew recipe is just the thing to warm you up on a chilly night.
2 hours 30 minutes
2 Tbsp Oil, divided use
2 lbs Lean beef stew meat, cubed
1 Shallot, minced
2 tsp Tulkoff Chopped Garlic in Water
1/4 cup Tomato paste
1 cup Red wine
5 cups Water
2 Bay leaves
1/2 lb Potatoes, cubed
1/2 lb Carrots, cubed
1/2 lb Celery, chopped
Salt & pepper, to taste
1 cup Frozen peas
Heat a large pot over medium high heat. Add one tablespoon of oil and brown beef in two batches, using the remaining oil for the second batch. Put all the meat and any juices back into the pot and add the shallots and Garlic In Water. Cook until translucent, or for about 5 minutes.
Add the tomato paste and roast until fragrant, stirring often. Deglaze with the red wine and cook until the alcohol has evaporated.
Add water, bay leaves, potatoes, carrots and celery. Season with salt and pepper to taste. Bring to a boil, reduce to a simmer and cook for about an hour. Add the peas and finish cooking for 10 minutes or until the meat is tender.
Add additional seasoning if desired before serving.