About the Recipe
A hearty and comforting dish that's perfect for colder days or when you're craving a wholesome meal. It features tender chunks of stewing beef cooked to perfection in a flavorful broth with a medley of vegetables, creating a rich and satisfying stew.
The process begins with browning the beef cubes, which adds a depth of flavor to the stew. The onions and garlic then join the pot, infusing their aromatic essence into the dish. Carrots and potatoes contribute a natural sweetness and texture, while the combination of beef broth, red wine (optional), diced tomatoes, and tomato paste forms a savory base that's enhanced with dried thyme and rosemary, providing a herbaceous note.
As the stew simmers gently, the flavors meld together, and the beef becomes tender, soaking up the delicious broth. If you prefer a thicker consistency, a simple flour paste can be added to achieve the desired thickness. The final touch of fresh parsley adds a pop of color and freshness, elevating the presentation and flavor profile of the stew.
Whether enjoyed as a standalone meal or paired with crusty bread or creamy mashed potatoes, this beef stew is sure to warm both body and soul with its comforting flavors and wholesome ingredients.
Ingredients
700 g stewing beef, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 cups beef broth
1 cup red wine (optional)
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour (for thickening, if needed)
Chopped fresh parsley for garnish (optional)
Preparation
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the cubed beef to the pot and cook until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the sliced carrots and cubed potatoes to the pot. Cook for a few minutes until they start to soften.
Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
Add the diced tomatoes, tomato paste, dried thyme, dried rosemary, salt, and pepper to the pot. Stir to combine.
Return the browned beef to the pot and bring the stew to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
If the stew needs thickening, you can mix the flour with a little water to form a paste, then stir it into the stew and simmer for a few more minutes until thickened.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the beef stew hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or mashed potatoes.
Feel free to adjust the ingredients or seasonings according to your taste preferences!
Attempt great things for God, expect great things from God. - William Carey
HOTU 1PC Meat Thermometer, Digital Barbecue Meat Thermometer, Large Touch Screen Barbecue Food Thermometer With Clock Timer, Thermometer With Stainless Steel Probe For Kitchen, Cooking, Baking, Liquid, Candy, BBQ, Oven, Kitchen Stuff
Click HERE for more information on the Digital Barbecue Meat Thermometer.
