Prep 25 mins
Cook 35 mins
Ever come home from work and want the comforting taste of a good old-fashioned stew? You don't have to wait for the weekend. A good quality meat is important so the stew cooks quickly. Of course, it's better when simmered for three hours but even one hour's cooking will produce a satisfying stew when prepared this way.
- 2 cloves garlic
- 1 medium onion
- 2 stalks celery
- 2 tablespoons olive oil
- 1 1⁄2 lbs beef round steak or 1 1⁄2 lbs sirloin
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme, chopped or 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, roughly chopped
- salt and pepper
- 2 cups beef stock
- 1 cup red wine
- 1 1⁄2 cups sliced carrots
- 10 small new baby red potatoes, whole,unpeeled
- 1 cup frozen peas
- 2 teaspoons potato starch or 2 teaspoons cornstarch
- Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
- Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
- While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
This turned out very well. I chopped the veggies by hand and accidentally browned the beef with them. I used halved and quartered russet potatoes (skins on), round steak, dried thyme, and all the rest of the ingredients as written. I did need to thicken it at the end, but the cornstarch did the trick. Thanks for a quick and easy way to make stew!