Chef's Beef Stew
INGREDIENTS
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2 to 2-1/2 pounds beef chuck, cut into 1- to 2-inch cubes*
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1 teaspoonsea or kosher salt
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1/4 teaspoonfreshly ground black pepper
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1 small to mediumleek, white and light green parts only, finely chopped
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1 medium onion, peeled and finely chopped
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2 medium carrots, peeled and cut into 1/2-inch rounds (halve rounds if carrots are on the larger side)
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1 medium parsnip, peeled and cut into 1/2-inch rounds
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1 medium celery stalk, thinly sliced
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3/4 pound new white or red potatoes, cut into 1-inch pieces
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6 clovesgarlic, peeled, left whole
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4 ounces crimini mushrooms, halved or quartered
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1 teaspoonherbes de Provence
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1bay leaf
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1/2 cupdry red wine
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1/4 cuptomato paste
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2-1/2 cupsbeef stock, low sodium
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1 cupgreen peas, thawed if frozen
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3 tablespoons chopped fresh Italian parsley
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