by Kayb
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my 116 recipes »
Kayb's Notes:
Expand2 pounds Stew beef or chuck roast, cut in cubes Ask a question about this ingredient
salt, pepper, flour Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 large onion, roughly diced Ask a question about this ingredient
4 Yukon Gold potatos, peeled and cubed Ask a question about this ingredient
8 carrots, peeled (or not, as you prefer) and cut in 1-inch chunks Ask a question about this ingredient
1 rib celery, diced roughly Ask a question about this ingredient
2-3 parsnips, peeled (or not) and cut in 1-inch chunks Ask a question about this ingredient
1 1/2 cup red wine Ask a question about this ingredient
2 cups beef stock Ask a question about this ingredient
1 teaspoon marjoram Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1 teaspoon oregano Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
8 ounces frozen green peas Ask a question about this ingredient
Salt and pepper beef and coat with flour; brown in a heavy pot over medium high heat in olive oil in batches and remove from pot.
Ask a question about this stepAdd onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
Ask a question about this stepAdd beef stock, spices and tomato paste. Reduce heat to low, return beef to pot, cover and simmer for 2 hours, adding water as necessary if it gets too dry.
Ask a question about this stepAbout an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
