Classic Hearty Beef Stew
Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Instructions:
Prepare the Beef:
Season the beef cubes with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
Deglaze:
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to reduce slightly.
Combine Ingredients:
Return the beef to the pot. Add the carrots, potatoes, celery, beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
Simmer the Stew:
Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Final Adjustments:
Remove the bay leaves. Adjust seasoning with salt and pepper to taste.
Serve:
Serve the stew hot, garnished with chopped parsley if desired.
This beef stew is delicious on its own or served with crusty bread to soak up the flavorful broth. Enjoy your cooking!