1.5 lbs of stewing beef, cut into 1 1/2 inch cubes
2 tsp oil
1 onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 cups beef broth
1 tbsp apple cider vinegar (or balsamic)
2 tbsp tomato paste
1 tbsp sugar
1/2 tsp salt
1/2 tsp pepper
2 large carrots, chopped
1/2 cup light sour cream
1/2 cup frozen peas
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
In a large pot over medium-high heat, add the oil and the cubes of beef (depending on how big your pot is you may have to do this in two batches). Cook until there is no more liquid coming out of the beef, and the meat moves from a grayish color to a more golden brown color. You'll also have a layer of caramelization right on the bottom of the pan. Once browned, add the onions and celery and cook until the onions have softened, about 5 minutes. If the pan is getting too dry add a tablespoon or so of water and scrape up the browned bits on the bottom (that's all flavor). Add the garlic, dried thyme, and dried rosemary and cook about a minute. Stir in the broth, tomato paste, vinegar, sugar, salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer with a lid on for about 45-60 minutes. Add the carrots and simmer 20-30 more minutes until the carrots have softened.
Before you are ready to serve, stir in the sour cream, frozen peas, fresh basil and fresh oregano and remove from the heat. The residual heat of the stew will cook the peas through. Serve with Herb Cheese Biscuits.
