Hearty Beef Stew

When the days are short and the nights are long, nothing beats a hearty beef stew cooked slowly on the stove.  The warmth and beautiful aroma coming out of the pot and the anticipation of a comforting meal is enough to drive your winter blues away.  This is a great one-pot dinner for family and friends.  Mop up the tasty gravy with plenty of crusty bread.

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz beef chuck steak or gravy beef
• 1 tablespoon olive oil or vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, peeled and crushed
• 2 carrots, cut into thick chunks
• 2-3 stalks celery, cut into large pieces
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 2 cups beef stock
• 2 bay leaves
• 1 teaspoon dried thyme 
• 500g / 1lb 2oz baby potatoes, large ones halved
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 1 cup frozen green peas
• ¼ cup flat-leaf parsley, finely chopped (for garnishing)

METHOD

1. Trim off any excess fat from the beef. Cut into 4cm / 1½" chunks
2. Heat oil in a large, heavy base saucepan over high heat.  Brown beef chunks all over, in batches, so the pan is not overcrowded.  Use a long pair of tongs for this step and be prepared for some splattering.  Remove and set aside.
3. Reduce heat to medium.  Add onion, carrots and celery and sauté for about 3 minutes until the vegetables begin to soften.  Add garlic and sauté for a further 1 minute.
4. Add the tomato paste into a cleared space in the middle of the pan.  Cook and stir it for 1 minute, then mix it up with the vegetables.
5. Add the wine and let it sizzle for 1 minute to reduce.
6. Return the beef and their juices to the pan.  Add the Worcestershire sauce, stock, bay leaves and thyme.  Bring to a boil, then reduce heat to low.  Cover and set it simmer, stirring occasionally, until beef is tender, about 45 minutes to 1 hour.
7. Add potatoes and simmer, covered, until they are tender, about 15-20 minutes.
8. Season with salt and pepper, to taste.
9. Stir in the frozen peas.  Continue to cook until they are tender, about 3 minutes.
10. Remove and discard bay leaves.  Garnish with chopped parsley.  Serve hot with crusty bread.

*This is a saucy stew.  If you like, thicken the gravy by adding a slurry of flour and water at step 8 above.  Combine 1 tablespoon flour and 1 tablespoon cold water in a small bowl, whisking until smooth to avoid lumps.  Gradually add the slurry to the stew while stirring, then simmer until the stew thickens to your desired consistency.