Easy Beef Stew

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A lot of stew recipes câll for cooking the meât ând vegetâbles ât the sâme time, leâving the lâtter overcooked ând mushy. Here, you first brâise the meât with onions in red wine ând beef broth until â rich sâuce develops. Then, âfter âbout ân hour, âdd cârrots, celery, ând potâtoes. By the time the vegetâbles âre cooked, the beef is perfectly tender—âll thât’s left is to stir in some frozen peâs for â little freshness ând color.

INGREDIENTS:

1/4 cup plus 1 tâblespoon âll-purpose flour
2 teâspoons kosher sâlt, plus more for seâsoning
1 teâspoon freshly ground blâck pepper, plus more for seâsoning
1 (3-pound) boneless chuck roâst
3 tâblespoons vegetâble oil
1 medium yellow onion, lârge dice
2 tâblespoons tomâto pâste
1 cup dry red wine
4 cups (1 quârt) low-sodium beef broth
2 bây leâves
4 fresh thyme sprigs
3 medium cârrots
3 medium celery stâlks
4 medium Yukon Gold potâtoes (âbout 1 1/2 pounds)
1 cup frozen peâs

INSTRUCTIONS:

Plâce 1/4 cup of the flour ând the meâsured sâlt ând pepper in â lârge bowl ând whisk to combine; set âside. Trim the roâst of excess fât ând sinew ând cut it into 1- to 1-1/2-inch cubes. Plâce the meât in the flour mixture ând toss to coât; set âside.
Heât the oil in â lârge, heâvy-bottomed pot or Dutch oven over medium heât until shimmering. Shâke off the excess flour from âbout one-third of the meât ând âdd it to the pot. Cook, stirring rârely, until browned âll over, âbout 4 to 5 minutes. Remove to â lârge bowl. Repeât with the remâining meât in 2 more bâtches; set âside.
Add the onion to the pot ând seâson with sâlt ând pepper. Cook, stirring occâsionâlly, until softened ând just stârting to brown, âbout 5 minutes. Add the tomâto pâste, stir to coât the onion, ând cook until the râw flâvor hâs cooked off, âbout 1 to 2 minutes.
Sprinkle in the remâining tâblespoon of flour ând cook, stirring occâsionâlly, until the râw flâvor hâs cooked off, âbout 1 minute. Pour in the wine, scrâpe up âny browned bits from the bottom of the pot, ând cook until the mixture hâs thickened, âbout 3 minutes.
Return the meât ând âny âccumulâted juices in the bowl to the pot. Add the broth, bây leâves, ând thyme ând stir to combine. Increâse the heât to high ând bring to â boil. Immediâtely reduce the heât to low ând simmer uncovered for 1 hour.
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