Hearty Beef and Vegetable Stew

Name: Hearty Beef and Vegetable Stew
Yield: Serves 4 to 6
Ingredients: 2 pounds, boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces; , Salt and pepper; 1 , large portobello mushroom caps, cut into ½-inch pieces; 2 , onions, chopped fine; 3 , garlic cloves, minced; 1 tablespoon, minced fresh thyme or 1 teaspoon dried; 3 tablespoons, all-purpose flour; 1 tablespoon, tomato paste; 1½ cups, dry red wine; 2 cups, chicken broth; 2 cups, beef broth; 2 , bay leaves; 12 ounces, red potatoes, unpeeled, cut into 1-inch pieces; 4 , carrots, peeled, halved lengthwise, and sliced 1 inch thick; 4 , parsnips, peeled, halved lengthwise, and sliced 1 inch thick; 8 ounces, kale, stemmed and sliced into ½-inch-wide strips; ½ cup, frozen peas; ¼ cup, minced fresh parsley

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Appears in America's Test Kitchen TV

Main Courses

Beef

SEASON 19

SERVES4 to 6

TIME4¼ hours

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WHY THIS RECIPE WORKS

In this recipe, extra vegetables like portobello mushrooms, parsnips, and kale lend their own clean, fresh flavors to the gravy. When combined, two types of broth (chicken and beef) creates a neutral flavored that creates the rich—but not o...

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