Hearty Beef and Vegetable Stew

Name: Hearty Beef and Vegetable Stew
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

Main Courses
Beef

Appears in America's Test Kitchen TV

With the hearty additions of portobello mushrooms, parsnips, and kale, this stew goes beyond the basics.

SERVES 4 to 6

TIME 4¼ hours

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