Make Ahead

Basic beef stew

January 30, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. Add onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
  3. 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.
  4. About an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.
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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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