Classic Beef Stew

By bns0607

Ingredients

• 3 tablespoon(s) olive oil
• 4 pound(s) boneless beef chuck roast, cut into 2-inch cubes
• 1 large onion, diced (1 1/2 cups)
• 6 clove(s) garlic, smashed
• 2 tablespoon(s) all-purpose flour
• 2 tablespoon(s) tomato paste
• 2 cup(s) dry red wine
• 3 cup(s) reduced-sodium beef broth
• 6 sprig(s) (4-inch) fresh rosemary
• 2 bay leaves
• 1 pound(s) parsnips, peeled, cut into 1-inch slices
• 1 pound(s) baby carrots, peeled
• 1 pound(s) cipollini onions, peeled
• 4 stalk(s) celery, cut into 1 1/2-inch pieces
• 1 pound(s) cooked baby potatoes, halved
• 1 cup(s) frozen green peas
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 cup(s) chopped parsley

Preparation

Step 1

1. Heat oil in pot over medium-high heat; brown beef in batches, 6 minutes per batch; remove from pot.

2. Add onion and garlic to pot. Reduce heat to medium; cook, stirring, 5 minutes. Stir in flour and tomato paste. Add wine; simmer 3 minutes, scraping up browned bits. Add beef, broth, rosemary, and bay leaves to pot; bring to a boil, reduce heat to low, cover, and simmer 2 hours.

3. Add parsnips, carrots, cipollini onions, and celery; simmer 45 minutes. Stir in potatoes, peas, salt, and pepper; remove from heat; let stand covered 5 minutes. Discard rosemary stems and bay leaves. Sprinkle with parsley.