Beef Stew

About Beef stew

• Beef stew is a classic dish made with tender beef, vegetables, and a
savory broth. It is a hearty and comforting meal that is perfect for
chilly weather. The key to a good beef stew is using a tough, flavorful
cut of beef such as chuck or brisket, which becomes tender and
flavorful when simmered in the broth for an extended period of time.
• The vegetables commonly used in beef stew include carrots, potatoes,
and onions, but other vegetables like celery, parsnips, and turnips can
also be added for additional flavor and nutrition. A flavorful broth is
made by combining beef broth, red wine, tomato paste, and aromatic
herbs and spices like bay leaves and thyme.
Ingredients for beef stew
• 2 pounds beef chuck, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and diced
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Chopped fresh parsley, for garnish (optional)
Instructions

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and
brown on all sides, working in batches if necessary. Remove the beef from the pot and set
aside.
• Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
• Add the beef broth, red wine, bay leaves, tomato paste, thyme, carrots, and potatoes to the
pot. Bring to a simmer, then reduce the heat to low and cover. Let simmer for about 1 1/2
hours, or until the beef is tender.
• In a small bowl, whisk together the flour and butter to make a paste. Add the paste to the
stew and stir to combine. Cook for an additional 15-20 minutes, or until the stew has
thickened.
• Season with salt and black pepper to taste. Serve hot, garnished with chopped parsley if
desired.