Beef Stew with Red Wine

• From: Washington State Potato Commission

Ingredients

• 2 Tbs olive oil, divided

• 1 1/2 lbs beef top round, cut into 1-inch chunks

• 1 medium onion, chopped

• 3 ribs celery, cut into 3/4-inch slices

• 3 carrots, peeled, and cut into 3/4-inch slices

• 5 cloves garlic, sliced

• 1 parsnip, peeled, and cut into 1/2-inch slices

• 1 8 oz package sliced mushrooms

• 1/2 tsp dried thyme

• 1 lb small red potatoes

• 3 cups reduced-sodium beef broth

• 1 cup red wine

• 1/4 cup tomato paste

• 3/4 tsp salt

• 1/4 tsp pepper

Originally a French peasant dish—this hearty stew will be met with approval on any table.

Directions

• In an 8-quart saucepan or pot, over medium-high heat, heat 1 ½ teaspoons of the oil.
• Add half the beef and cook, turning occasionally, until browned on all sides, about 5 minutes; transfer to a plate.
• Heat another 1 ½ teaspoons oil and brown remaining beef cubes. Add to already browned beef.
• Add remaining 1 tablespoon oil to pan and stir in the onion, celery, carrots, garlic, parsnip, mushrooms, and thyme. Cook, stirring occasionally, until vegetables start to soften, about 6 to 7 minutes.
• Meanwhile, scrub potatoes with vegetable brush under cold running water. Cut each into eight pieces.
• Add potatoes, beef and any accumulated juices, broth, wine, and tomato paste to the pot.
• Bring to a boil; reduce heat to medium low, cover and simmer until the beef and vegetables are tender, about 1 hour and 35 minutes. Stir in salt and pepper