Best Ever Beef Stew

Ingredients:

1 tbsp.vegetable oil

2 lb.beef chuck stew meat, cubed into 1″ pieces

1 tbsp.extra-virgin olive oil

1medium yellow onion, chopped

2carrots, peeled and cut into rounds

2stalks celery, chopped

Kosher salt

Freshly ground black pepper

3cloves garlic, minced

1/4 c.tomato paste

6 c.low-sodium beef broth

1 c.red wine

1 tbsp.Worcestershire sauce

1 tsp.dried or fresh thyme leaves

2bay leaves

1 lb.baby potatoes, halved

1 c.frozen peas

1/4 c.freshly chopped parsley, for garnish

Preparation:

Step 1 In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.

Step 2 In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

Step 3 Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.

Step 4 Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

Step 5 Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

Step 6 Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.