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BEEF STEW
2 medium carrots
3 celery ribs
2 teaspoons olive oil
1 medium yellow onion, chopped
1/2 teaspoon finely chopped garlic
2 tablespoons all-purpose flour
1/2 cup red wine
2 bay leaves
4 small potatoes
2 cups beef broth
2 tablespoons tomato puree
1/2 teaspoon Worcestershire sauce
2 parsley sprigs (optional)
4 cups prepared beef from the Master Braised Beef Recipe
Kosher salt and pepper to taste
1 cup frozen green peas, defrosted
Peel and cut the carrots into medium dice or slice into rounds, cut the celery into bite-sized pieces, peel and dice the potatoes. Heat a large pot over medium-high heat, add the oil and cook the onions until softened. Lower the heat to medium, add the garlic and cook until fragrant, stirring frequently. Sprinkle the flour over the mixture and cook briefly, adding a little additional oil if needed. Turn the heat to medium-high and add the wine. Simmer until reduced by at least half, then add the carrots, celery, bay leaves, potatoes, broth, tomato puree, Worcestershire sauce, parsley and beef. Cover the pot, bring to a boil, then decrease to a low simmer until the flavors begin to meld, about 20-30 minutes. Season with salt and pepper.
When the potatoes and carrots are tender, add the peas and simmer uncovered to reduce to your desired thickness. Taste and adjust seasonings. Like most stews, this recipe tastes even better the next day. Serve with crusty bread or flaky biscuits.
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