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
Ingredients
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2 pounds
Stew beef or chuck roast, cut in cubes
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salt, pepper, flour
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2 tablespoons
olive oil
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1
large onion, roughly diced
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4
Yukon Gold potatos, peeled and cubed
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8
carrots, peeled (or not, as you prefer) and cut in 1-inch chunks
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1
rib celery, diced roughly
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2-3
parsnips, peeled (or not) and cut in 1-inch chunks
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1 1/2 cups
red wine
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2 cups
beef stock
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1 teaspoon
marjoram
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1/2 teaspoon
dried thyme
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1 teaspoon
oregano
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2 tablespoons
tomato paste
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8 ounces
frozen green peas
Directions
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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.
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Add onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
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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.
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About an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.
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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