This beef stew is the ultimate comfort food, perfect for warming up during chilly evenings or satisfying a hearty appetite. Packed with tender chunks of beef, robust root vegetables, and a rich, flavorful broth, this stew is a complete meal that your whole family will love. Cooking it slowly ensures that all the flavors meld together beautifully. Serve this delicious stew with some crusty bread to soak up all that savory goodness!
Recipe:
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 potatoes, peeled and cut into chunks
- 1 cup pearl onions, peeled
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large bowl, toss the beef cubes with flour, salt, and pepper until well-coated.
- Heat the olive oil in a large pot over medium-high heat. Add the beef in batches, making sure not to crowd the pot, and brown on all sides. Transfer the browned beef to a plate.
- In the same pot, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
- Return the beef to the pot. Stir in the beef broth, red wine, tomato paste, thyme, and bay leaf. Bring to a simmer.
- Reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender.
- Add the carrots, celery, potatoes, and pearl onions to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- Adjust the seasoning with more salt and pepper if needed. Remove the bay leaf.
- Serve hot, garnished with chopped fresh parsley.
Enjoy your meal! This stew is best enjoyed on a cool day and can be stored for leftovers, which taste even better the next day as the flavors continue to develop.
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