Basic Beef Stew

• 2 pounds Stew beef or chuck roast, cut in cubes
• salt, pepper, flour
• 2 tablespoons olive oil
• 1 large onion, roughly diced
• 4 Yukon Gold potatos, peeled and cubed
• 8 carrots, peeled (or not, as you prefer) and cut in 1-inch chunks
• 1 rib celery, diced roughly
• 2-3 parsnips, peeled (or not) and cut in 1-inch chunks
• 1 1/2 cups red wine
• 2 cups beef stock
• 1 teaspoon marjoram
• 1/2 teaspoon dried thyme
• 1 teaspoon oregano
• 2 tablespoons tomato paste
• 8 ounces frozen green peas

1. Salt and pepper beef and coat with flour; brown in a heavy pot over medium high heat in olive oil in batches and remove from pot.
2. Add onions, carrots, celery and parsnips to pot and saute until onion is soft. Add wine and reduce liquid by half.
3. Add beef stock, spices and tomato paste. Reduce heat to low, return beef to pot, cover and simmer for 2 hours, adding water as necessary if it gets too dry.
4. About an hour into the cooking, add the potatos. About 30 minutes before serving, add frozen peas.

beef, salt, olive oil, onion, potatos, carrots, celery, parsnips, red wine, beef stock, marjoram, thyme, oregano, tomato paste, green peas

Taken from food52.com/recipes/2933-basic-beef-stew (may not work)