February 27, 2020

The Perfect Stew

With spring just around the corner and the ground beginning to thaw, those cold days are few and far between. But while they linger, we’ve come up with the perfect soup to comfort you for the remainder of the cold weather, and all the accessories needed.

The Classic Stew: Beef and Vegetable Stew

Ingredients

2 tablespoons vegetable oil
2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 carrots, cut into 1/4-inch dice
2 garlic cloves, very coarsely chopped
1 large Yukon Gold potato, cut into 1/4-inch dice
1 large onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
1 cup dry red wine
2 cups beef stock or canned low-sodium broth
4 thyme sprigs, plus thyme leaves for garnish
1 bay leaf
1 cup frozen peas

How to make it

Step 1

In a large skillet, heat the oil and add the meat, brown it on all sides while adding salt and pepper. Use moderately high heat for about 4 minutes.

Step 2

Transfer the meat to a plate. Now, melt the butter in the skillet and add the vegetables. Brown lightly for about 3 minutes, then stir in the flour and red wine. Let simmer while scraping up browned bits from the sides and bottoms of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat for about six minutes. By then, carrots and potato should be tender.

Step 3

Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

Recipe: Beef Rib Eye and Vegetable Stew

Make the work easier

Vegetable Chopper