Simple beef stew recipe

 

Ingredients:

• Two pounds (about one kilogram) of stewing beef, sliced into small pieces
• two tsp of vegetable oil
• One large onion, finely sliced
• 
  
• two minced garlic cloves
• Three carrots, cut and peeled
• Three potatoes, chopped and peeled
• two celery stalks, cut
• Four cups beef broth and one cup of optional red wine
• Two tsp tomato paste
• A single tsp of dried thyme
• One tsp of dehydrated rosemary
• To taste, add salt and black pepper.
• 1/4 cup all-purpose flour (for the beef's coating)
• fresh parsley that has been chopped (optional

1. Coat and brown the beef.

Coat the beef chunks with flour, salt, and black pepper in a basin.

In a big pot, heat the vegetable oil over medium-high heat.

In batches, brown the meat until both sides are nicely charred. Take out and place aside.

2. Cooked Veggies:

If more oil is required, add it to the same pot. Add the garlic and onions and sauté until softened.

Add the celery, potatoes, and carrots. Cook the vegetables for a few minutes, or until they begin to brown.

3. Clear the Pot:

To deglaze the pot and scrape away any browned bits from the bottom, pour in the red wine (if using).

4. Mix the ingredients together:

Put the browned steak back in the saucepan.

Stir in tomato paste, rosemary, thyme, and beef broth. Mix everything together.

5. Reduce:

After bringing the stew to a boil, turn down the heat. Once the beef is cooked, simmer it covered for one and a half to two hours.

6. Adjust seasoning:

To taste, add more salt and pepper for seasoning.

7. Serve:

Empty the bowls of meat stew. If desired, garnish with freshly chopped parsley.

Enjoy!

Serve the beef stew hot, maybe over mashed potatoes or beside some crusty bread.

This stew made with beef is ideal for a warm lunch on a cold day. Feel free to add your preferred herbs and veggies to make it unique!

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