Beef Stew
Amy Sawyer
ingredients
- 2 pounds good quality chuck beef, cut into 2-inch cubes
- enough good red wine to cover meat
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 1 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 5 slices bacon, chopped
- Good olive oil
- 1 bag frozen pearl onions
- 1 lb carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1 lb white or cremini mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups chicken or beef stock or broth
- 1 Tbsp chopped fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tbsp tomato paste
- 1 (10-ounce) package frozen peas
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