Classic Beef Stew

Classic Beef Stew

Ingredients:

• 2 lbs (900 g) beef chuck (cut into 2-inch cubes)
• 3 tbsp vegetable oil
• 2 tbsp flour (for coating beef)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 4 cups beef broth
• 1 cup red wine (optional, for richer flavor)
• 3 large carrots (cut into chunks)
• 1 lb baby potatoes (or regular potatoes, cut into chunks)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme (or fresh sprigs)
• Salt & black pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Prepare the Beef:
   
   • Pat beef cubes dry and season with salt and pepper.
   • Lightly coat with flour.
3. Brown the Beef:
   
   • Heat oil in a large pot or Dutch oven.
   • Brown beef on all sides (in batches, don’t overcrowd). Remove and set aside.
5. Build the Base:
   
   • In the same pot, sauté onions until soft.
   • Add garlic and cook 1 minute.
   • Stir in tomato paste and cook 2 minutes for richer flavor.
7. Deglaze:
   
   • Pour in red wine (if using) and scrape up browned bits from the bottom.
   • Let it simmer for 3 minutes.
9. Simmer the Stew:
   
   • Return beef to the pot.
   • Add beef broth, Worcestershire sauce, bay leaves, and thyme.
   • Cover and simmer on low heat for 1.5 hours (until beef is tender).
11. Add Vegetables:
    
    • Stir in carrots and potatoes.
    • Cook another 30–40 minutes until vegetables are tender.
13. Finish:
    
    • Remove bay leaves, taste, and adjust seasoning.
    • Garnish with fresh parsley before serving.