Description
Classic Beef Stew
Ingredients:
1 kg beef stew meat, cut into chunks
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 large carrots, peeled and cut into chunks
3 medium potatoes, peeled and quartered
2 celery stalks, chopped
2 tbsp tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (optional, can substitute with more broth)
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
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Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat.
Season beef chunks with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. Sauté the Vegetables:
In the same pot, add diced onion, garlic, and celery. Cook until softened, about 5 minutes.
3. Add Tomato Paste and Flour:
Stir in the tomato paste and flour, cooking for 1-2 minutes to combine.
4. Deglaze the Pot:
Pour in the red wine (or additional broth) to deglaze the pot, scraping up any browned bits from the bottom.
5. Simmer the Stew:
Return the beef to the pot. Add beef broth, thyme, rosemary, bay leaves, carrots, and potatoes. Stir well.
6. Cook:
Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
7. Adjust Seasoning:
Remove bay leaves. Taste and adjust salt and pepper as needed.
8. Serve:
Garnish with fresh parsley and serve warm with crusty bread or rice. Enjoy!
