Stew peas

The cost per serving below stew peas generated by Whisk. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Add a splash of oil to a large casserole pan and place it over a medium heat.

When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened. Return the beef to the pan, then stir through the tomatoes and wine.

Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine. Beef stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew.

It gets more tender the longer it cooks. The opposite is true with beef chuck. If you find your beef isn’t tender after 45 minutes, continue simmering, adding more broth or water as needed. Some people have told us that this recipe is missing flour. There’s no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. As the soup simmers, the potatoes give off plenty of starch, creating some of the most velvety broth we’ve ever had.

Wine adds a layer of rich complex flavor to your stew. If you don’t have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. For drinking eh, not so much.

So yes, that half glass of Pinot from September will work just fine. Have more leftover wine burning a hole in your fridge? Make our red wine poke cake! And yes, you can make it ahead! Cook all the way through step 6, then cool the stew to room temperature before refrigerating in a resealable container.

Before serving, reheat in a large pot over medium-low heat. If it’s particularly thick, loosen it up with some broth or water. While beef stew is a perfect meal all on its own, we also love beef stew served over some al dente egg noodles. Try ladling a bit of stew over some garlic mash. 2″ to 1″ air above the stew to allow it to expand while freezing.

This beef stew can last up to 3 months in the freezer. Make sure it’s completely cooled before sealing and freezing. Let us know how it went in the comment section below! 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. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer.