Beef Stew with Root Vegetables

01Method

1. 1

   Warm the olive oil in a large pot over medium-high heat, then brown the meat in batches until deeply caramelized on all sides.

2. 2

   Transfer the browned meat to a paper towel to drain. Add the remaining oil to the pot, then sauté the shallots and garlic until softened.

3. 3

   Deglaze the pot with the white wine, scraping the bottom with a spoon. Stir in the canned tomatoes, beef stock, dried herbs, salt and pepper.

4. 4

   Bring the mixture to a simmer and return the meat to the pot. Cover and cook gently for about 1 hour 15 minutes, stirring occasionally.

5. 5

   Add the potatoes and additional stock if the sauce is too thick. Continue cooking for 20 minutes until the meat is very tender. Stir in the peas during the final 5 minutes. Adjust seasoning and garnish with fresh parsley.