Hearty Beef Stew

Hearty Beef Stew

Ingredients:

• Stew:
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks
  • Salt and black pepper to taste
• Thickening:
  • 3 tbsp flour
  • 3 tbsp water
• Garnish:
  • Fresh parsley, chopped

Instructions:

1. Brown the Beef:
   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Cook the Onions and Garlic:
   • In the same pot, add the chopped onion and cook until softened.
   • Add the minced garlic and cook for another minute.
3. Deglaze and Add Liquids:
   • Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
   • Stir in the beef broth, tomato paste, and Worcestershire sauce.
4. Combine Ingredients:
   • Return the browned beef to the pot.
   • Add the bay leaves, dried thyme, salt, and black pepper.
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and simmer for 1 hour, stirring occasionally.
6. Add Vegetables:
   • Add the carrots and potatoes to the pot.
   • Cover and simmer for an additional 30-40 minutes, or until the vegetables are tender.
7. Thicken the Stew:
   • In a small bowl, mix the flour and water to make a slurry.
   • Stir the slurry into the stew to thicken the sauce.
   • Cook for an additional 10 minutes, stirring occasionally.
8. Serve:
   • Remove the bay leaves before serving.
   • Garnish with chopped fresh parsley.

Enjoy your hearty beef stew!