Beef Stew

Ingredients

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

Steps

1. 1

   1. Pat beef dry, season generously with salt and pepper, then dust lightly with flour. Heat oil in a heavy Dutch oven over medium-high heat and sear beef in batches until deeply browned on all sides, then set aside.

2. 2

   2. Reduce heat to medium, add onion to the same pot, and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook for another 2 minutes until fragrant.

3. 3

   3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf, then return the seared beef to the pot.

4. 4

   4. Bring to a gentle simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally, until the beef begins to turn tender.

5. 5

   5. Add carrots and potatoes, replace the lid, and continue simmering for another 45 minutes until vegetables are soft and the broth has thickened to a glossy consistency.

6. 6

   6. Remove thyme sprigs and bay leaf, taste and adjust seasoning, then ladle into deep bowls and garnish with a fresh sprig of thyme before serving.