Served with warm, buttery popovers this classic stew will delight your tastebuds and bring back memories.
Photo by Iuliia Nedrygailova
SERVES 8
2 pounds stew meat, or beef chuck cut into 1-inch cubes
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil (more if needed)
1 large onion, chopped
2 carrots, halved and thinly sliced
2 celery stalks, thinly sliced or chopped
3 garlic cloves, minced
8 cups beef stock
1 28-ounce can San Marzano diced tomatoes, with juices
1½ teaspoons Italian seasoning
1 bay leaf
2–3 medium potatoes, cubed
1½ cups chopped green beans (about 1½-inch), trimmed
1½ cups frozen corn
1 cup frozen peas
¼ cup chopped parsley
Pat meat dry and season with salt and pepper. In a Dutch oven or large pot, heat oil over medium heat. Working in batches, brown meat on all sides and remove to a paper towel-lined platter. Add additional oil to pot, if necessary, and add onions, carrots and celery. Sauté 2–3 minutes; add garlic and sauté an additional minute. Pour in stock, tomatoes, browned beef, seasoning and bay leaf. Stir and bring to a boil. Lower heat, cover and simmer for 30 minutes, stirring occasionally. Add potatoes and green beans and simmer 30 minutes longer or until beef is tender. Add corn and peas and simmer 5 minutes. Stir in parsley and remove bay leaf. Serve warm with popovers.
___
Related Story
Cold weather soups and stews—When it’s cold outside, nothing warms you up as fast as a big bowl of piping hot soup. Try these recipes and homemade bread pairings from Chef Belinda Smith-Sullivan.