Burt Reynolds Beef Stew Recipe

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced into thick rounds
• 3 large potatoes, peeled and chopped into chunks
• 2 stalks celery, sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas (added near the end)
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 bay leaf
• 4 cups beef broth (preferably homemade or low sodium)
• 1 cup dry red wine (Cabernet Sauvignon works perfectly)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil