1poundstew meator chuck roast cubed into 1-inch cubes
2ribs of celeryfinely diced
3large carrotspeeled and chopped
1cupdry red wine
4cupslow-sodium beef broth
14.5ozdiced tomatoes in juice
2cupsyellow potatoeschopped into ¾-inch cubes
1 ½cupstrimmed green beanschopped into 1-inch chunks
Heat 1 tablespoon of oil in a large dutch oven over medium-high heat.
While the oil is heating, dab the stew meat with a paper towel and season the meat evenly with ½ teaspoon salt and ½ teaspoon pepper.
Add seasoned meat to the heated oil and sear on each side until nice and browned. Transfer the seared beef to a plate.
If the pot is dry, add the remaining ½ tablespoon of oil to the pot. Add in the onions, celery, and carrots and cook for 2-3 minutes, until the onion is translucent. Add in the minced garlic and saute for 1 minute longer.
Add the tomato paste and toast for 30 seconds to 1 minute. Slowly pour in the wine, stirring to incorporate and scraping off the browned bits on the bottom of the pan. Let the wine cook off for 1 minute.
Add the beef broth, tomatoes, Worcestershire sauce, horseradish, oregano, thyme, and bay leaves. Add the seared beef back into the broth. Bring to a boil and then reduce heat to medium-low to simmer. Cover the pot and simmer, for about 1 hour, or until the meat is tender, stirring occasionally.
Add potatoes then continue to simmer the soup, covered, for 20 minutes.
Add the green beans and simmer, covered, for 15 minutes.
Finally, add the frozen peas and simmer for about 5 minutes, uncovered, until the peas are warmed through.
Discard bay leaves and serve the soup with freshly chopped parsley if desired.
Slow Cooker Instructions: Sear the beef as directed. Add the seared beef, minced onion, carrots, celery, celery, tomato paste, red wine, beef broth, horseradish, Worcestershire sauce, potatoes, green beans, oregano, thyme, and bay leaves. Give everything a good stir. Cook on low for 8-10 hours or on high for 4-5 hours. Stir in the peas to warm through right before serving.Instant Pot Instructions: Use the saute function to saute the seasoned stew meat and onions, carrots, celery, and garlic. Once the beef is browned, add in the tomato paste and toast for 30 seconds. Then deglaze the inner pot with the wine, being sure to scrape up any browned bits off the inner pot. Turn the saute function off, then stir in the the beef broth, diced tomatoes, horseradish, Worcestershire sauce, potatoes, green beans, oregano, thyme, and bay leaves. Set the cooking time to 10 minutes on high pressure, with a natural pressure release of at least 15 minutes. Once the pressure has been released, open the inner pot and stir in the peas. Pop the lid back on the inner pot and let the peas warm through, for about 3-5 minutes, and then serve.Storage: Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days or freeze the cooled soup in a freezer-safe container, leaving 1-inch of space for expansion for up to 3 months. Defrost the soup in the refrigerator and then reheat the soup on the stove over medium-low heat until warmed through or microwave individual servings in heat-safe bowls for 1-2 minutes.Red Wine: Red wine is optional. If you do not want to use wine, simply use additional beef broth. If you opt to add the wine, select a dry red wine, such as Pinot Noir, Merlot, or a Cabernet. Potatoes: For the best texture, use yellow or Yukon Gold Potatoes. If using russet potatoes, be sure to peel the potatoes. It is a matter of personal preference to peel yellow potatoes. While not my favorite option for this soup, red potatoes can be used as well. Green Beans: Feel free to use frozen chopped green beans in place of the fresh green beans. Horseradish: Be sure to use prepared horseradish NOT horseradish sauce.