**Ingredients:**
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 carrots, peeled and sliced
– 3 potatoes, peeled and cubed
– 2 celery stalks, sliced
– 4 garlic cloves, minced
– 1 cup red wine
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons all-purpose flour (optional, for thickening)
– Fresh parsley, chopped (for garnish)
**Directions:**
1. In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove beef and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are slightly softened, about 5 minutes.
3. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
4. Return the beef to the pot. Add beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. Add the potatoes and continue to cook for another 30 minutes, or until the potatoes are tender. If using, whisk flour with a little water and stir into the stew to thicken. Cook for an additional 10 minutes.
6. Adjust seasoning as needed, remove bay leaf, and garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 350 kcal | Servings: 6 servings
