A hearty and comforting beef stew, perfect for a cold evening. This recipe is flexible, so feel free to adjust the vegetables and seasonings to your liking.
Ingredients:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, but adds depth of flavor)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas (optional)
- Salt and pepper to taste
- 2 tbsp all-purpose flour (for thickening, optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef from the pot and set aside.
- Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute, stirring constantly.
- Add liquids and seasonings: Pour in the beef broth and red wine (if using). Add the thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
- Return the beef: Add the seared beef back to the pot. Reduce the heat to low, cover, and simmer for at least 2 hours, or until the beef is tender.
- Add potatoes: Add the potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender.
- Thicken the stew (optional): If you prefer a thicker stew, whisk together the flour with a little bit of cold water to form a slurry. Stir the slurry into the stew and simmer for a few minutes until it thickens.
- Add peas (optional): Stir in the frozen peas during the last 5 minutes of cooking.
- Serve: Remove the bay leaf. Taste and adjust the seasoning as needed. Garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes.