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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:
- 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.
- 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.
- 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.
- Combine Ingredients:
- Return the browned beef to the pot.
- Add the bay leaves, dried thyme, salt, and black pepper.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- 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.
- 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.
- Serve:
- Remove the bay leaves before serving.
- Garnish with chopped fresh parsley.
Enjoy your hearty beef stew!