Beef Stew Recipe - Laura Vitale - Laura in the Kitchen Episode 318

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Heat a few tablespoons of olive oil in a large pot over high heat until it smokes.

Season the chopped roast with salt and pepper.

Brown the meat on all sides for about 5 to 7 minutes until dark and caramelized.

Remove the browned meat from the pot, leaving the juices behind.

Add the chopped onions, carrots, potatoes, celery, and garlic to the pot and season with salt and pepper.

Cook the vegetables for about 5 minutes until they start to develop color.

Sprinkle in some all-purpose flour and stir constantly for about 2 minutes to cook out the raw flour taste.

Add red wine to the pot and scrape the bottom to deglaze, letting it reduce for a minute.

Stir in the tomato paste and then add the beef broth, ensuring to use reduced sodium broth.

Add fresh thyme, fresh rosemary, and dried bay leaves to the pot.

Bring the mixture to a boil, then return the browned meat to the pot and stir.

Cover the pot, reduce the heat to low, and let it cook for 2.5 hours, checking occasionally.

After 2.5 hours, turn the heat to medium-high and add the defrosted peas, cooking for about 3 minutes to warm through.

Taste the stew and adjust seasoning, then remove the bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary