Classic Beef Stew

Ingredients

• 2 tsp (10 mL) canola oil, divided
• 1 lb (454 g) raw beef eye of round stew meat, cubed
• 1 large onion, chopped
• 2 tbsp (30 mL) tomato paste
• 1 cup (250 mL) dry red wine*
• 2 garlic cloves, minced
• 2 bay leaves
• 1 tsp black pepper
• 2 tsp fresh thyme
• 3 cups (750 mL) no sodium added beef broth
• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 2 large russet potatoes, chopped
• 1 cup frozen peas

Directions

• Heat 1 tsp oil in a large dutch oven or stock pot over medium high heat.
• Brown the meat in batches, approximately 2-3 minutes per side.  Remove beef from pot; set aside.
• Heat remaining tsp of oil in the same pot over medium heat.
• Add onions and cook until they begin to soften, approximately 5 minutes.
• Add tomato paste and stir until fragrant. Deglaze with 1 cup red wine and scrape the browned bits of the bottom of the pot.
• Stir in garlic, bay leaves, black pepper, thyme and return beef to pot.
• Add beef broth, and add additional water if necessary to cover the beef completely.
• Bring to a simmer and cook covered until beef is almost tender, about 1 hour.
• Add carrots, celery and potato; cook stew covered until meat and vegetables are tender, about 30 minutes.
• Stir in frozen peas during the last 5 minutes of cooking.

*Note: May substitute red wine with no sodium added beef broth, if desired.