A hearty, comforting classic that warms your soul and fills your kitchen with the most amazing aroma!
Ingredients:
2 pounds beef stew meat, cut into chunks
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional — can substitute with extra broth)
2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef chunks and brown on all sides. Remove and set aside. - Sauté the Aromatics:
In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant. - Add Tomato Paste & Flour:
Stir in tomato paste and flour, cooking for about 1 minute to thicken the base. - Deglaze:
Pour in red wine (or beef broth) to deglaze the pot, scraping up any browned bits for extra flavor. - Combine Everything:
Return the beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir well. - Simmer:
Cover and simmer on low heat for about 2 hours, or until the beef is tender and the stew thickens beautifully.
(You can also cook it in a slow cooker on LOW for 7–8 hours.) - Serve:
Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley and enjoy warm!
Tips:
For a richer flavor, sear the beef in small batches so it browns evenly.
Add a splash of balsamic vinegar or a cube of beef bouillon for extra depth.
Serve with crusty bread or over mashed potatoes.