If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is based on the beef stew recipe with which I grew up; I have added a few things to it here and there, but it's still very filling, very satisfying, and simply the thing you want to eat when the snow is falling and you've been out playing in it. Or when you're sitting inside watching it. —Kayb
- 2 pounds Stew beef or chuck roast, cut in cubes
- salt, pepper, flour
- 2 tablespoons olive oil
- 1 large onion, roughly diced
- 4 Yukon Gold potatos, peeled and cubed
- 8 carrots, peeled (or not, as you prefer) and cut in 1-inch chunks
- 1 rib celery, diced roughly
- 2-3 parsnips, peeled (or not) and cut in 1-inch chunks
- 1 1/2 cups red wine
- 2 cups beef stock
- 1 teaspoon marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 8 ounces frozen green peas
- Salt and pepper beef and coat with flour; brown in a heavy pot over medium high heat in olive oil in batches and remove from pot.
- Add onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
- Add beef stock, spices and tomato paste. Reduce heat to low, return beef to pot, cover and simmer for 2 hours, adding water as necessary if it gets too dry.
- About an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.
- This recipe was entered in the contest for Your Best Beef Stew