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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