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Beef Stew For One

Joanie Zisk
  • 100 minutes
  • Serves 1

INGREDIENTS

1 tbsp

canola oil (, divided)

1/2 lb

beef chuck roast (, cut into 1-inch cubes)

1/4 tsp

kosher salt

1/8 tsp

black pepper

1/2

medium onion (, chopped (about 3/4 cup))

1

celery stalk (, chopped)

1 clove

garlic (, minced)

1/2 tbsp

tomato paste

1/2 tbsp

Worcestershire sauce

1 tbsp

flour

1/4 cup

red wine

1/2 tsp

dried thyme

2 cups

chicken broth

1

medium baking potato (, scrubbed and cubed)

1

carrot (, peeled and cut into 1/2-inch slices)

1/4 cup

frozen peas