Beef Stew

Ingredients

• 1.5 lbs beef chuck, cut into 1.5-inch chunks
• 3 medium carrots, peeled and cut into coins
• 3 medium Yukon gold potatoes, cut into chunks
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 cup dry red wine
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste

Steps

1. 1

   1. Pat beef chunks dry, season well with salt and pepper, then toss with flour to lightly coat.

2. 2

   2. Heat olive oil in a heavy pot or Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, about 3-4 minutes per side; remove and set aside.

3. 3

   3. In the same pot, sauté the onion until softened, then add the garlic and tomato paste and cook for 2 minutes until fragrant.

4. 4

   4. Pour in the wine to deglaze, scraping up the browned bits, then add the beef stock, Worcestershire sauce, thyme, and bay leaf; return the beef to the pot.

5. 5

   5. Bring to a simmer, cover, and cook on low heat for 1.5 hours, then add the carrots and potatoes and continue cooking uncovered for another 45 minutes until the vegetables are tender and the broth has thickened.

6. 6

   6. Remove the bay leaf and thyme sprigs, adjust seasoning, and serve hot in deep bowls.