Homemade Beef Stew
Ingredients:
– 2 tablespoons olive oil
– 3 pounds beef chuck roast, cut into cubes
– 5 cloves garlic, minced
– 1 large onion, chopped
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 4 large carrots, sliced
– 3 medium potatoes, diced
– 2 celery stalks, chopped
– 1 cup frozen peas
– 2 tablespoons all-purpose flour (optional, for thickening)
– 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Once browned, remove the beef and set it aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 2 minutes until they become fragrant.
3. Create the Flavor Base: Incorporate the tomato paste, Worcestershire sauce, smoked paprika, thyme, salt, and black pepper. Cook for an additional 1-2 minutes.
4. Simmer the Stew: Add the beef broth and bring the mixture to a boil. Return the browned beef to the pot, cover, and reduce the heat to low. Let it simmer for 1.5 to 2 hours, or until the beef is tender.
5. Incorporate the Vegetables: Add the sliced carrots, diced potatoes, and chopped celery. Continue to simmer for another 30 minutes until the vegetables are tender.
6. Thicken the Stew (Optional): If desired, mix 2 tablespoons of flour with ¼ cup of water and stir this mixture into the stew to thicken it.
7. Final Adjustments: Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust the seasoning as necessary.
8. Serve & Enjoy: Garnish with chopped fresh parsley and serve hot alongside crusty bread!
