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Easy Beef Stew
Easy Beef Stew
Total Time: 2 hours and 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time: 2 hours
1/4 cup and 1 tbsp flour
2 tsp kosher salt
1 tsp freshly ground black pepper
3 Wholesome Farms Direct Source-Verified 1lb. pack Stew Tenders
3 tbsp vegetable oil
1 medium yellow onion, large dice
2 tbsp tomato paste
1 cup dry red wine
4 cups low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
1 1/2 lbs Yukon Gold potatoes
1 cup frozen peas
Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and mix.
Place the meat in the flour mixture and mix until the meat is coated.
Heat the oil in a Dutch oven over medium heat.
Shake off the excess flour from about one-third of the meat and add it to the pot.
Cook until browned all over, about 4 to 5 minutes. Stir sparingly.
Remove meat and place in bowl.
Repeat with the remaining meat in 2 more batches.
Add the onion to the pot and season with salt and pepper.
Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
Add the tomato paste.
Stir to coat the onion and cook about 1 to 2 minutes.
Sprinkle in 1 tablespoon of flour and cook stirring occasionally about 1 to 2 minutes.
Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot.
Add the broth, bay leaves, and thyme and stir to combine.
Increase the heat to high and bring to a boil.
Immediately reduce the heat to low and simmer uncovered for 1 hour.
Cut the carrots, celery, and potatoes into large chunks and add them to the pot.
Stir to combine.
Cover with a tight fitting lid and simmer for about an hour, stirring occasionally, until the vegetables and meat are tender.
Remove and discard the bay leaves and thyme stems.
Stir in the peas and simmer uncovered until warmed through, about 5 minutes.
Taste and season with salt and pepper as needed.
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