Nothing brings warmth to the soul like a bowl of homemade beef stew. Each spoonful carries the depth of perfectly tender beef, slowly simmered with aromatic herbs and robust vegetables, creating a symphony of flavors that’s both hearty and comforting.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp flour (for thickening)
Instructions:
- Heat olive oil in a large pot over medium heat. Brown the beef in batches, setting the seared beef aside.
- In the same pot, sauté onions and garlic until softened. Add tomato paste, cooking for 2 minutes.
- Deglaze the pot with red wine, if using, scraping up any browned bits.
- Return the beef to the pot, and add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 hours until the beef is tender.
- Add carrots, potatoes, and celery. Cook for an additional 30-40 minutes, or until vegetables are soft.
- For a thicker stew, whisk 2 tbsp flour with a little water, then stir into the stew and cook for 5 minutes.
- Season with salt and pepper. Remove bay leaves before serving.
