Herbed Beef Stew with Sugar Snap Peas
1 tablespoon olive oil
2 pounds beef stew meat, well trimmed
1 large onion, chopped
4 large garlic cloves, chopped
2/3 cup dry red wine
3 cups canned unsalted beef broth
4 plum tomatoes, chopped
2 tablespoons minced fresh thyme
2 teaspoons minced fresh rosemary
4 large carrots, peeled, sliced diagonally into 1-inch pieces
1 pound sugar snap peas
2 tablespoons minced fresh parsley
Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick,
over medium-high heat. Add half of beef and cook until beef is
brown, stirring occasionally, about 7 minutes. Transfer beef to
bowl. Repeat with remaining 1 teaspoon olive oil and beef.
Add onion and garlic to Dutch oven and saute until onion is tender,
about 10 minutes. Return meat and any juices in bowl to Dutch oven.
Stir in wine. Simmer until liquid is reduced to half, about 5
minutes. Add beef broth, tomatoes, half of thyme and half of
rosemary. Season with salt and pepper.
Cover, reduce heat to medium-low and simmer until beef is almost
tender, approximately 1 hour.
Stir in carrots. Simmer uncovered until carrots and meat are very
tender and stew is slightly thickened, approximately 45 minutes or
Stir in peas, parsley, remaining 1 tablespoon thyme and remaining
2 teaspoon rosemary. Cover and simmer until peas are tender, about
5 minutes. 6 Servings