Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato paste
- 1 bay leaf
- Salt, to taste
- 1 cup red wine (optional)
Instructions:
- Brown the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot in batches and brown on all sides. Remove the browned beef and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Create a Roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, or until the flour is lightly browned.
- Add Liquids and Seasonings: Stir in the beef broth, diced tomatoes, tomato paste, bay leaf, thyme, rosemary, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender. If using red wine, add it during the simmering process.
- Thicken the Stew (Optional): If desired, remove the beef and vegetables from the pot. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Gradually whisk the slurry into the pot, stirring constantly. Bring to a boil and cook for 1-2 minutes, or until the sauce has thickened.
- Serve: Return the beef and vegetables to the pot, and season with salt to taste. Serve hot with crusty bread or mashed potatoes.
Enjoy your delicious homemade beef stew!