Ingredients:
2 lbs beef stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, peeled and sliced
3 potatoes, peeled and diced
2 stalks celery, sliced
4 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef with salt and black pepper, then add to the pot in batches.
Sear the beef on all sides until browned, about 4-5 minutes per batch. Remove and set aside.
Sauté the Vegetables:
In the same pot, add diced onion and minced garlic.
Cook for 2-3 minutes, or until the onion becomes translucent.
Add the Carrots, Celery, and Tomato Paste:
Stir in the sliced carrots, celery, and tomato paste, cooking for another 2-3 minutes.
Add Liquid and Seasonings:
Return the browned beef to the pot.
Add beef broth, red wine, thyme, rosemary, bay leaves, and additional salt and pepper.
Bring to a boil, then reduce to a simmer.
Simmer the Stew:
Cover and let simmer for 1 1/2 to 2 hours, or until the beef is tender.
Add the Potatoes:
Add the diced potatoes to the pot and cook for an additional 30 minutes, or until tender.
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tbsp of flour with a bit of cold water to create a slurry, then stir it into the stew during the last 10 minutes of cooking.
Serve Hot:
Remove bay leaves, garnish with chopped fresh parsley, and serve with crusty bread.
Tips:
Extra Flavor: Add a splash of Worcestershire sauce for deeper flavor.
Slow Cooker Option: Cook on low for 7-8 hours or high for 4-5 hours.
Serve With: Pair with mashed potatoes, rice, or a fresh salad.
Enjoy!
