Beef Stew
- 2 lb Carne Picada
- 3 tbsp All-purpose Flour
- 3 each Carrots
- 3 each Celery
- 4 each Garlic
- 2 tbsp Tomato Paste
- 1 cup Red Wine
- 4 cup Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 each Bay Leaf
- 1 1/2 lb Yukon Gold Potatoes
- 1 cup Peas
- each Parsley
- 1
Pat the beef dry and season with kosher salt and black pepper. Toss with the flour until lightly coated.
- 2
Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the carne picada in batches and cook just until browned, about 2-3 minutes per batch. Transfer to a plate.
- 3
Reduce heat to medium. Add onion, carrots, and celery, then cook 6-8 minutes until softened. Stir in garlic and tomato paste and cook 1 minute more.
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer 2-3 minutes.
- 5
Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer, then add the potatoes.
- 6
Simmer uncovered for 20-25 minutes, until the potatoes are nearly tender.
- 7
Return the carne picada and any juices to the pot. Simmer 8-10 minutes more, until the beef is cooked through and the potatoes are tender.
- 8
Stir in the peas and cook 5 minutes. Remove the bay leaf, then taste and adjust with more salt and pepper if needed.
- 9
Serve hot, topped with parsley if using.