The Warden's Hearty Stew
A robust and comforting stew, perfect for recuperating after a long journey or preparing for a daunting task. This recipe combines tender cuts of meat with hearty root vegetables and a rich broth, slow-cooked to perfection. It's a meal that fortifies the body and spirit, much like the commitment of a Grey Warden.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Pat beef cubes dry with paper towels and season generously with salt and pepper. Sear beef in batches until browned on all sides, then remove to a plate.
- 3
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in tomato paste and cook for 1 minute more.
- 4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half, about 5 minutes.
- 5
Return beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- 6
Add halved potatoes to the stew. Stir gently, then cover and continue to simmer for another 45-60 minutes, or until beef and potatoes are fork-tender.
- 7
Stir in frozen peas and cook for 5 minutes, or until heated through.
- 8
Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- 9
Ladle into bowls and garnish with fresh chopped parsley before serving.