📝 Ingredients:
1 lb beef stew meat, cut into chunks
4 medium potatoes, peeled and diced
3 large carrots, peeled and sliced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
2 tbsp flour (optional, for thickening)
🍽 Instructions:
Sear the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chunks in batches, searing each side until browned. Remove the beef and set aside.
Sauté Vegetables:
In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
Add Broth and Wine:
Stir in tomato paste, thyme, rosemary, and bay leaf. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
Simmer the Stew:
Add the browned beef chunks, potatoes, and carrots to the pot. Stir well and cover. Simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Thicken the Stew (optional):
If you prefer a thicker gravy, whisk 2 tbsp flour with 2 tbsp cold water to create a slurry. Stir it into the stew and simmer for another 10 minutes until thickened.
Serve:
Ladle the stew into rustic yellow bowls. Garnish with freshly chopped parsley for a burst of color.
Enjoy:
Serve this hearty beef stew with warm bread rolls for a comforting and satisfying meal that’s perfect for cozy evenings.
