Beef & Veggie Stew

• 3 pounds beef stew meat, cut into 2-inch cubes

• 5 teaspoons kosher salt

• 1½ teaspoons freshly ground black pepper, plus more to taste

• 4 tablespoons olive oil

• 1 jumbo onion, chopped

• 6 garlic cloves, chopped

• 2 tablespoons tomato paste

• 3 tablespoons all-purpose or gluten-free flour

• 2 cups dry red wine

• 4 cups beef broth

• 1 bay leaf

• 2 fresh thyme sprigs

• 1½ teaspoons silan (date syrup), honey, or sugar

• 1 cup water, as needed

• 4 medium carrots (1 pound), peeled and cut into ½-inch chunks

• 1 pound fingerling or baby white potatoes, scrubbed

• 8 ounces asparagus, cut into 2-inch pieces

• 1 cup frozen peas

• Chopped fresh mint and tarragon, for serving

1) Gather and Prepare Meat & Seasonings

• Cut 3 pounds beef stew meat into 2-inch cubes

• Pat beef dry and season with 2 teaspoons salt and ½ teaspoon pepper

• Measure 2 Tablespoons of olive oil

2) Prepare the second part of the ingredients and place together in a medium bowl. They will be added together

• Chop 1 jumbo onion

• Chop 6 garlic cloves

• Measure separately 2 Tablespoons of olive oil

3) Measure ingredients for the base. They will be added in stages

• 2 tablespoons tomato paste

• 3 tablespoons all-purpose or gluten-free flour

• 2 cups of dry red wine

• 4 cups beef broth

4) Prepare Herbs and Aromatics. In a small bowl mix:

• 1 bay leaf

• 2 fresh thyme sprigs

• 1½ teaspoons silan (date syrup), honey, or sugar

• 2 teaspoons of salt

• 1 teaspoon of pepper

5) Prepare Vegetables and add to a large bowl. They will be added together

• 4 medium carrots (1 pound), peeled and cut into ½-inch chunks

• 1 pound fingerling or baby white potatoes, scrubbed

6) Prepare Final part of vegetables. They will be added together

• Cut 8 ounces of asparagus into 2-inch pieces

• Measure 1 cup frozen peas

7) Prepare Garnish

• Chop fresh mint or tarragon

1) Heat a large Dutch oven over medium-high heat

• Add and heat 2 Tablespoons of olive oil (1 minute)

• Add half of the meat and brown the meat, turning once, and transfer to a plate (6 minutes)

• Add second half of the meat and brown the meat, turning once, and transfer to a plate (6 minutes)

2) Preheat the oven to 325°F with rack in the medium position

3) Reduce temperature to medium heat

• Add and heat another 2 Tablespoons of olive oil  (1 minute)

• Add the medium bowl with the chopped onion and garlic, cooking until tender and lightly golden  (8 minutes)

4) Keep temperature at medium heat

• Add 2 Tablespoons of tomato paste and cook stirring (1 minute)

• Add 3 tablespoons all-purpose flour and cook stirring until absorbed (1 minute)

5) Raise temperature to high heat

• Add 2 cups of dry red wine and bring to boil. Continue boiling until wine reduces by three-quarters (4 minutes)

• Return beef and any accumulated juices to the pot

6) Reduce temperature to medium-high heat

• Add 4 cups beef broth

• Add small bowl with the herbs and aromatics

• The liquid should cover all the meat. If it's not covering, add water

• Bring to boil (2 minutes)

7) Cover the dutch oven and transfer to preheated oven 375°F

• Bake without opening the oven until meat is almost tender (2 hours)

8) Uncover pot, and stir in carrots and potatoes

• Cover again and return to oven until meat is completely tender and vegetables are cooked through (1 hour)

9) Remove from oven

• Remove and discard bay leaf and thyme sprigs.

• Season with 1 teaspoon salt and pepper to taste.

• Add asparagus and peas, cover, and let sit until asparagus is crisp-tender (5 minutes)

• Divide among bowls and garnish with chopped mint and tarragon

Make Ahead: Cook to Step 8. Turn off the heat and cover. When ready to restart, heat the stew at the stovetop and complete Step 10 for the final 5 minutes.
Freezer: Cook to Step 8, cool, store, and freeze. Then defrost, re-heat the stew at the stovetop and complete Step 10 for the final 5

PRODUCE

• 1 jumbo onion

• 6 garlic cloves

• 4 medium carrots (1 pound)

• 1 pound fingerling or baby white potatoes

• 8 ounces asparagus

• Fresh mint

• Fresh tarragon

MEAT

• 3 pounds beef stew meat

FROZEN

• 1 cup frozen peas

PANTRY

• Kosher salt

• Black pepper

• Olive oil

• Tomato paste

• All-purpose flour (or gluten-free flour)

• Bay leaves

• Fresh thyme

• Silan (date syrup), honey, or sugar