Classic Beef Stew

 Classic Beef Stew



Ingredients:

2 lbs (900g) beef chuck, cut into bite-sized pieces

2 tbsp all-purpose flour

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

4 medium carrots, peeled and sliced

1 lb (450g) baby potatoes, halved

3 cups beef broth

1 cup red wine (optional; replace with more beef broth if preferred)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tsp dried thyme

2 bay leaves

Salt and pepper, to taste

Fresh thyme sprigs (optional, for garnish)

Instructions:

Prepare the Beef:


Season the beef with salt and pepper, then coat lightly with flour.

Sear the Beef:


Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then set aside.

Sauté Aromatics:


In the same pot, sauté the onions until translucent. Add the garlic and cook for another minute.

Deglaze the Pot:


Add red wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.

Combine Ingredients:


Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.

Simmer:


Cover and simmer on low heat for 1.5-2 hours, stirring occasionally.

Add Vegetables:


Add carrots and potatoes. Continue simmering for another 30-40 minutes, or until the vegetables are tender.

Finish:


Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.

Serve:


Garnish with fresh thyme sprigs and serve hot with crusty bread or over rice.

Enjoy this hearty and comforting stew!

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