Ingredients
2 tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. tomato paste
6 c. beef broth
1 (28-oz.) can crushed tomatoes
1 tbsp. Worcestershire sauce
1 tsp. dried oregano
1 bay leaf
2 sprigs thyme
4 sprigs parsley
3 russet potatoes, peeled and cubed
1 c. frozen peas
Preparation
Step 1In a large dutch oven, over medium heat, heat 1 tbsp olive oil. Add beef and sear on all sides until well browned, 10 minutes. Work in batches as necessary. Transfer beef to a plate. Step 2Heat remaining tablespoon of olive oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until fragrant, 1 minute. Step 3 Add beef back to dutch oven then add broth, tomatoes, Worcestershire, oregano, bay leaf, thyme, and parsley. Step 4Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender 2 ½ hours. Step 5 Add potatoes and simmer covered until potatoes are tender, 30 minutes. Step 6Remove bay leaf, thyme, and parsley. Stir in peas and cook until warmed through, 2 minutes. Step 7 Garnish with chopped parsley to serve.
Have you made this yet? Let us know how it went in the comments below!
