Beef Stew with Tender Chuck, Carrots, and Red Wine Sauce

Instructions

1. 1

   Prep the ingredients. Peel and cut the potatoes and carrots just prior to adding them later.

2. 2

   Coat the beef cubes in flour and shake off any excess.

3. 3

   Add 1 tablespoon of olive oil to a pot or Dutch oven over medium-high heat.

4. 4

   Once the oil is hot, sear the beef in two batches until nicely browned, turning it with tongs after it has had a few minutes to sear. Add the remaining oil for the second batch and transfer the meat to a plate after each batch.

5. 5

   If the pot seems dry, add another teaspoon or so of olive oil. Add the onion and celery and sauté for 5 minutes.

6. 6

   Stir in the garlic and tomato paste and cook, stirring often, for 1-2 minutes.

7. 7

   Stir in the wine, broth, and Worcestershire sauce. Scrape up the browned bits from the pot, then add the beef and its plate juices, Italian seasoning, and bay leaves.

8. 8

   Bring the stew to a gentle boil, then reduce the heat, cover, and simmer for 1 hour. Stir occasionally to prevent sticking and maintain a gentle bubble rather than a full boil.

9. 9

   Stir in the potatoes and carrots, cover again, and simmer for another hour or until the potatoes, carrots, and meat are tender. Stir occasionally and adjust the heat as needed to maintain a simmer.

10. 10

    Remove the bay leaves and stir in the frozen peas. Let the peas warm through, season with salt and pepper as needed, and serve.