Beef Stew with Red Potatoes
Accented with red wine and root vegetables, this comforting beef and potato stew is perfect for chilly winter days.
Ingredients
- 1 1/2 lbs beef top round, cut into 1-inch chunks
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 3 carrots, peeled and cut into 3/4-inch chunks
- 3 stalks celery, cut into 3/4-inch chunks
- 1 medium onion, chopped
- 1 parsnip, peeled and cut into 1/2-inch chunks
- 8 oz sliced mushrooms
- 5 cloves garlic, sliced
- 1/2 tsp dried thyme
- 1/4 cup tomato paste
- 1 lb Washington small red potatoes, scrubbed, each cut into 8 chunks (peels on)
- 3 cups reduced-sodium beef broth
- 1 cup dry red wine
Notes
Substitute 1/2 tsp dried thyme with 2 tbsp finely chopped fresh thyme or rosemary.
For a burst of fresh flavors, finish stew with a drizzle of olive oil, finely chopped fresh parsley, freshly grated lemon zest and a little minced garlic just before serving.
