Ingredients:
For the Stew:
2 lbs beef chuck, cut into large chunks
Salt and black pepper to taste
2 tbsp all-purpose flour
2 tbsp olive oil
1 small onion, sliced
3 cloves garlic, minced
3 large carrots, sliced
1 lb baby potatoes, halved
2 tbsp tomato paste
1 cup red wine (optional)
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp butter (for finishing)
For Garnish:
1 sprig fresh thyme
2 tbsp fresh parsley, chopped
Instructions:
Sear the Beef: Season beef chunks with salt, black pepper, and flour. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Caramelize the Onions: In the same pot, reduce heat to medium-low and add the sliced onions. Cook for about 10 minutes, stirring occasionally, until soft and caramelized. Add garlic and cook for 1 more minute.
Deglaze & Simmer: Stir in tomato paste and cook for 1 minute. Pour in red wine (if using), scraping up browned bits. Let it reduce slightly. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot.
Slow Cook the Stew: Cover and let simmer on low heat for 1 ½ hours, stirring occasionally. Alternatively, cook in a 300°F (150°C) oven for the same duration.
Add Vegetables: Stir in carrots and baby potatoes. Continue cooking for another 30 minutes until tender. Stir in butter for a rich finish. Adjust seasoning if needed.
Garnish & Serve: Remove bay leaves, ladle the stew into a clean, modern white bowl, and garnish with a sprig of fresh thyme and chopped parsley.
Enjoy: Serve warm with crusty bread or over rice for a comforting home-cooked meal! 🍲✨
