Beef Stew

Victoria Zigler

This is the entire recipe. For the call, Herbie didn’t do the Tomato paste, Wine, or the leafy things, but he did everything else.


Beef Stew



1 tbsp. vegetable oil

2 lb. beef chuck stew meat, cubed into 1" pieces

1 tbsp. extra-virgin olive oil

1 medium yellow 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 beef broth

1 c. red wine

1 tbsp. Worcestershire sauce

1 tsp. dried or fresh thyme leaves

2 bay leaves

1 lb. baby potatoes,

1 c. frozen peas

1/4 c. freshly chopped parsley, for garnish



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.

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.

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 to 45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

Remove bay leaves.

Stir in peas and cook until warmed through, 2 minutes.

Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.