Weeknight Beef Stew
Ingredients
- Sirloin Steak Tips, trimmed and cut into 1/2 inch pieces
- Salt
- Pepper
- Vegetable Oil
- Onion, chopped fine
- Carrot, peeled and sliced 1/2 inch thick
- Garlic, minced
- Tomato Paste
- Anchovy Fillet, rinced and minced
- Thyme, minced
- 1 tbsp All-purpose Flour
- Dry Red Wine
- 1-1/2 cup Beef Broth
- Yukon Gold Potatoes, peeled and cut into 1/2 inch pieces
- Frozen Peas
- Soy Sauce
Steps
- Pat beef dry with paper towels and sprinkle with salt and papper. Heat 2 tsp oil in medium saucepan over medium-high heat until just smoking. Brown half of beef on all sides, 5-7 minutes, transfer to bowl. Repeat with remaining 2 tsp oil and remaining beef, transfer to bowl.
- Add onion and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic, tomato paste, anchovy, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth and potato and bring to simmer. Reduce heat to medium-low, cover, and simmer until vegetables are tender, 15-20 minutes.
- Stir in browned beef along with any accumulated juuices, peas, and soy sauce and simmer until stew is heated through, about 2 minutes. Season with salt and pepper to taste, and serve.
Notes!
"The Complete Cooking For Two Cookbook" America's Test Kitchen