Slow-Simmered Beef Stew with Potatoes and Carrots

What you need

• 1 kg (2 1/4 lb) beef chuck, cut into 4 cm (1 1/2 in) cubes
• 1 1/2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground
• 3 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 240 ml (1 cup) dry red wine
• 750 ml (3 cups) beef stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1/2 tsp dried thyme
• 450 g (1 lb) waxy potatoes, such as Yukon Gold, peeled and cut into 3 cm (1 1/4 in) chunks
• 4 medium carrots, peeled and cut into thick rounds
• 150 g (1 cup) frozen peas, optional

Method

Restated from the original video

1. 1

   Season the beef with the salt and pepper, then toss it with the flour until lightly coated. Shake off the excess.

2. 2

   Heat 1 tbsp of the oil in a large heavy pot over medium-high heat. Brown half the beef without moving it too often, 5-6 min, then lift it onto a plate.

3. 3

   Add another 1 tbsp of oil and brown the rest of the beef the same way.

4. 4

   Lower the heat to medium and add the remaining oil, the onion and the celery. Cook, stirring, until softened, about 5 min.

5. 5

   Add the garlic and tomato paste. Stir for 1-2 min until the paste darkens a shade.

6. 6

   Pour in the wine and scrape the browned bits off the base of the pot. Let it bubble for 2 min.

7. 7

   Add the stock, Worcestershire sauce, bay leaves and thyme, then return the beef and its juices.

8. 8

   Bring to a boil, then cover and keep at a gentle simmer for 1 hour, stirring now and then so nothing catches.

9. 9

   Add the potatoes and carrots, pushing them under the liquid. Cover and simmer until the beef and vegetables are tender, 50-60 min.

10. 10

    Remove the bay leaves. Stir in the peas, if using, and heat through for 3 min.

11. 11

    Taste, adjust the salt and pepper and serve hot.

Imported from saltandlavender.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.