beef stew

original recipe

ingredients

• 2 pounds top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, halved
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 2 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large russet potato, peeled and cut in ¹⁄₂-inch chunks
• 2 tablespoons chopped fresh parsley leaves

instructions

1. Season steak with 1 teaspoon salt and ¹⁄₂ teaspoon pepper.
2. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
3. Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
5. Whisk in flour and tomato paste until lightly browned, about 1 minute.
6. Stir in wine, scraping any browned bits from the bottom of the stockpot.
7. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
8. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
9. Serve immediately.