CLASSIC BEEF STEW
Serves 6
4 lbs. boneless beef chuck-eye roast, trimmed and cut into 1 1⁄2” pieces 3 tbsp. olive oil 2 tbsp. unsalted butter
2 onions, chopped 3 garlic cloves, minced 1 tsp. dried thyme 1 ⁄4 cup flour 1 tbsp. tomato paste 1 cup red wine 2 1⁄2 cups chicken broth 1 lb. carrots, peeled and sliced 2 bay leaves 1 1⁄2 lbs. red potatoes, cut into 1” pieces 1 cup frozen peas 3 tbsp. parsley
1. Heat oven to 325°F; season beef. In Dutch oven over mediumhigh, brown half of beef in 2 tbsp. oil 10 min.; remove. Repeat with remaining oil and beef.
2. Melt butter in now-empty pot over medium-low. Add onion, salt; cook 7 min. Add garlic and thyme; cook 30 sec. Add flour and tomato paste; cook 1 min. Add next 4 ingredients, beef; simmer.
3. Cover, transfer to oven; cook 1 hr. Add potatoes; cook 1½ hrs.
4. Remove from oven; discard bay leaves. Add peas, cover and let sit 10 min. Stir in parsley.
PER SERVING: 656 cal, 74g protein, 30g carbs, 5g fiber, 7g sugar, 23g fat