Stew recipe by chef rahat biography

Classic Beef Stew

This recipe for Beef Stew does take a little time, but it’s mostly unattended time and a great meal to make on those rainy or cold days when you’re staying inside.

Here’s the quick summary of how you’ll make this great meal:

• Cut up all your ingredients, including beef chuck, leaving the beef cubes bigger than you think (they will shrink in the stew).
• Brown the beef in batches, taking care not to overcrowd the pot and setting the browned beef aside.
• Add chopped onion, garlic and tomato paste to the pot and toast for a few minutes.
• Deglaze with red wine, spices, Worcestershire sauce and beef stock, return the browned beef and simmer for an hour.
• Add the potatoes and carrots and continue to simmer for another hour.
• Brown some pearl onions in a skillet on the stovetop and add them to the stew.

  Simmer for 30 minutes.

• Add frozen peas and warm them through for a few minutes. Toss in parsley, season to taste