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Cooking 101
Say farewell to winter with this warm, scrumptious stew. Beef, potatoes, carrots, and peas come together in a simple braise right on the stovetop.
Chef Tip: Salt as you go, especially in a braise like this. You want the salt to cook into each ingredient, not float on the top of the stew at the end.
Olive oil
Salt and pepper
3 large carrots, cut into medium chunks
2 celery stalks, chopped
1 yellow onion, chopped
1 lb. stew beef (chuck or round)
½ cup red wine
4 cups beef stock
½ cup frozen peas
1 ½ lbs. baby potatoes
Season beef with salt and pepper. In a heavy-bottomed pot with a lid, heat olive oil until shimmering. Sear beef on all sides. When browned, transfer beef to a plate.
Add carrots, celery, and onions to the pot and cook until onions are translucent. Deglaze with wine, picking up any browned bits.
When wine evaporates, add stock, ½ pouch Herby Chimichurri, and return beef to the pot. Bring to a boil
Add potatoes and peas. Reduce heat to a simmer and cover pot. Simmer 2-2 ½ hours until beef is tender. Serve and enjoy.
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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