Classic Beef Stew

 

Ingredients:

• 2 pounds (about 1 kg) beef stew meat, cut into bite-sized cubes
• 3 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons vegetable 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
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 1 cup frozen peas (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Coat the Beef:

   • In a bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.

2. Brown the Beef:

   • Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.
   • Brown the beef in batches to ensure a good sear on all sides. Remove each batch and set aside.

3. Sauté Aromatics:

   • In the same pot, add the chopped onion and sauté until softened.
   • Add minced garlic and cook for another 1-2 minutes until fragrant.

4. Deglaze the Pot:

   • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.

5. Combine Ingredients:

   • Return the browned beef to the pot.
   • Add beef broth, tomato paste, dried thyme, and bay leaves. Stir to combine.

6. Simmer:

   • Bring the mixture to a simmer, then cover the pot with a lid.
   • Place the pot in a preheated oven at 325°F (163°C) and let it cook for about 1.5 to 2 hours or until the beef is tender.

7. Add Vegetables:

   • Add the carrots, potatoes, and frozen peas (if using) to the pot.
   • Continue cooking for an additional 30 minutes or until the vegetables are tender.

8. Adjust Seasoning and Serve:

   • Season the stew with salt and pepper to taste.
   • Discard the bay leaves.
   • Garnish with chopped fresh parsley.

Serve the classic beef stew hot, and enjoy the rich and comforting flavors! This dish pairs well with crusty bread or a side of mashed potatoes.