Beef and Root Vegetable Stew
Ingredients
- 2 pounds beef stew meat
- 3 carrots (peeled and chopped)
- 1 large yellow onion (chopped into wedges)
- 4 cloves garlic (minced)
- 3 stalks celery (chopped)
- 1 large navel orange (chopped into eighths)
- 3 sprigs thyme
- 1 bay leaf
- 1 cinnamon stick
- 2 cups dry red wine
- 2 cups beef broth
- 1 16-ounce can tomato paste
- 1 teaspoon kosher salt
- 1 large yucca root (cooked)
- 1.5 cups frozen peas
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