Hearty, Healthy Beef Stew
By: Scott Koeneman
Published: Monday, January 11, 2010 - 12:23am

Ingredients




4 teaspoons olive oil
1 carrot, minced
1 stalk celery, minced
1 small onion, minced
1 1/4 pounds stew meat
2 cloves garlic, minced
14 ounces can diced tomatoes
3/4 cup red wine
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
12 pearl onions
3 carrots, peeled and cut into 1-inch chunks
5 mediums potatoes, peeled and cut into 1-inch chunks
1 1/2 cups peas (if frozen, thawed)
3 tablespoons fresh parsley, minced
Salt and pepper to taste

Preparation

1 In a medium dutch-over or heavy soup pot, heat oil over medium-high heat. Saute minced carrots, celery an onions until translucent, about 5 minutes. 2 Add beef and garlic, saute until browned, about 5 minutes. 3 Add tomatoes, wine, thyme, bay leaves, and salt and pepper to taste. Reduce heat to low simmer and cook, partially covered, for about 45 minutes. 4 Add pearl onions, carrots, potatoes and 1.5 cups hot water. Cook covered and additional 45 minutes. 5 Add peas and cook an additional 5 minutes. 6 Add parsley and salt and pepper to taste. Discard bay leaves and serve with a hearty bread.

About


This was my first attempt, knowingly anyway, to use a Mirepoix.