Hearty Beef Stew

Ingredients

• • 2 lbs beef chuck, cut into 1.5-inch cubes
• • 3 tablespoons olive oil
• • 1 large onion, chopped
• • 4 cloves garlic, minced
• • 3 tablespoons tomato paste
• • 2 tablespoons all-purpose flour
• • 3 cups beef broth
• • 1 cup red wine
• • 4 medium carrots, sliced
• • 4 medium Yukon Gold potatoes, cubed
• • 2 stalks celery, sliced
• • 2 sprigs fresh thyme
• • 2 bay leaves
• • Salt and pepper to taste
• • Fresh parsley for garnish

Instructions

1. Step 1: Pat beef dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2. Step 2: Brown beef in batches without crowding, about 3–4 minutes per side. Remove and set aside.
3. Step 3: In the same pot, sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cook 1 minute.
4. Step 4: Sprinkle flour over the onion mixture and stir to coat. Pour in red wine, scraping up any browned bits.
5. Step 5: Add beef broth, thyme, bay leaves, and the browned beef. Bring to a boil, then reduce heat to low.
6. Step 6: Cover and simmer for 1 hour, stirring occasionally.
7. Step 7: Add carrots, potatoes, and celery. Continue simmering uncovered for 30–45 minutes until beef is fork-tender and vegetables are cooked.
8. Step 8: Remove bay leaves and thyme sprigs. Adjust seasoning and serve garnished with fresh parsley.