Beef Stew

 

 

 

 

 

 

 

Ingredients:

2 lbs (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes, 3 tbsp all-purpose flour, 2 tbsp olive oil, 1 large onion, chopped, 3 cloves garlic, minced, 4 cups (960 ml) beef broth, 1 cup (240 ml) red wine (optional, or extra broth), 4 carrots, sliced, 3 potatoes, diced, 2 stalks celery, sliced, 2 tsp tomato paste, 1 tsp dried thyme, 1 tsp salt, ½ tsp black pepper, 1 bay leaf.

How to Make: Toss beef cubes with flour until coated. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.

In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste, then return beef to the pot. Add beef broth, wine (if using), carrots, potatoes, celery, thyme, salt, pepper, and bay leaf. Bring to a simmer, cover, and cook for 1½–2 hours, stirring occasionally, until beef and vegetables are tender. Remove bay leaf and serve hot for a rich, hearty, and comforting stew!