Warm Up with a Hearty and Delicious YHF Beef Stew!

If you’re anything like us, the cold weather brings with it the desire for a warm and filling beef stew. There are many variations on this classic meal, and it’s hard to screw up. The goal should be that the main ingredient (flavorful grass fed beef) shine through and not be masked by too many competing flavors. Here is one that we like:

2 lbs. beef stew meat, preferably grass fed.
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium broth
1 c. red wine (optional)
1 tbsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish (optional) 

In a large dutch oven (or pot), over medium heat, heat oil. Pat beef dry and season to taste. Add beef and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. 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. Season with salt and pepper. Cover and let simmer until beef is tender, 30-45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
 
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley before serving.