Ingredients:
2 lbs (900g) beef chuck, cut into 1-2 inch cubes
3 large carrots, peeled and sliced
8-10 small potatoes, peeled
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional, can replace with more broth)
2 tablespoons flour (for thickening)
2 tablespoons olive oil
2 bay leaves
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Brown the beef: Heat olive oil in a large pot over medium heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove from the pot and set aside.
2. Sauté the vegetables: In the same pot, add the onions and garlic, cooking until softened (about 5 minutes). Stir in the tomato paste and cook for 2 more minutes.
3. Add the flour: Sprinkle the flour over the vegetables and stir, cooking for 1 minute to remove the raw flour taste.
4. Deglaze the pot: Slowly pour in the red wine (if using) or some of the broth, scraping the bottom of the pot to release any browned bits.
5. Simmer the stew: Add the beef back to the pot, along with the carrots, potatoes, bay leaves, thyme, and remaining broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
6. Adjust seasoning: Taste and adjust seasoning with more salt and pepper if needed.
7. Serve: Garnish with fresh parsley and serve hot with bread or rice.
Enjoy your hearty, comforting beef stew!
