Beef Stew

Ingredients

  • 1 tbsp extra-virgin olive oil

  • 2-3 lbs boneless beef chuck-eye roast, trimmed to 1.5 in pieces

  • 1 lb mushrooms, diced

  • 1 large onion, diced

  • 3 tbsp tomato paste

  • 1 tsp dried thyme or 1 tbsp fresh thyme

  • 2 garlic cloves, minced

  • 4 cups water

  • 4 roma tomatos, diced

  • 3 small potatos

  • 6-8 carrots, cut into 1 in pieces

  • 3 bay leaves

  • 1 tbsp red wine vinegar

  • 1/4 cup fresh parsley, chopped

  • salt

  • pepper

Make

  1. Add oil to pot and heat, brown beef on all sides (~8 min), transfer to bowl
  2. Add onion, mushrooms, and 2 tsp salt to fat left in pot, cover and cook until mushrooms release liquid (~5 min). Uncover and continue to cook over medium heat until liquid evaporates (~5 min)
  3. Add tomato paste, thyme, and garlic and cook for 1 min
  4. Stir in water and bring to simmer. Add potato, tomato, carrots, bay leaves, and browned beef. Cook over med-low heat until vegetables begin to get soft (~25 min)
  5. Add red wine vinegar, finish cooking until potato and carrots are tender and meat is done
  6. Discard bay leaves, blend or mash 1 cup of vegetables and add back into pot. Add parsely and salt and pepper to taste

TIME | 1.25 hours

YIELD | 6 to 8 servings

TAGS | Soups-stews

PAIR | Salad, Sweet Cornbread