Comforting beef stew brings joy to every dinner table.
Beef stew is the benevolent king of all stews.
Little things are whatelevate a good stewto become a great one.
Credit:Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
The uniformity of a well-marbled chuck roast yields consistent results and the best flavor.
Originally, this recipe called for thestewto be cooked in a wok, which was trendy at the time.
We prefer using a Dutch oven because it provides a large, flat surface to properly brown the meat.
cubes
1/3cupvegetable oil
4cupssliced yellow onion (about 2 medium onions)
1(12-oz.)
pieces (about 4 medium potatoes)
3medium carrots, peeled and cut diagonally into 1-in.
pieces
1(10-oz.)
Transfer to a bowl.
Repeat procedure with remaining oil and beef.
Cook onion:
Add onion to Dutch oven, and cook until softened, about 6 minutes.
Add beef, and simmer:
Add beef; cover and reduce heat to medium-low.
Simmer until beef is tender, 2 1/2 to 3 hours.
Add peas:
Stir in peas; cook an additional 2 minutes.
Garnish, and serve:
Discard bay leaves.
Top each serving with chopped parsley, if desired.
