This hearty beef stew is packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth. Perfect for warming up on a chilly day!
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Brown the Beef:
In a large pot, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside. - Sauté Vegetables:
In the same pot, add onions and garlic. Sauté until onions are translucent. Add carrots, celery, and potatoes, cooking for another 5 minutes. - Combine Ingredients:
Return the beef to the pot. Stir in the tomato paste, thyme, rosemary, and bay leaves. Pour in the beef broth and red wine (if using). Season with salt and pepper. - Simmer:
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender. - Serve:
Remove bay leaves and adjust seasoning if needed. Garnish with fresh parsley and serve hot with crusty bread.
Enjoy your comforting bowl of beef stew! 🍲