Hearty Beef and Vegetable Stew | America's Test Kitchen

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