Classic Beef Stew

Ingredients

• •2 pounds beef chuck, cut into 1-inch cubes
• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •4 carrots, peeled and sliced into rounds
• •4 celery stalks, sliced
• •3 medium potatoes, peeled and chopped into 1-inch pieces
• •3 cups beef broth
• •1 cup red wine (optional)
• •2 tablespoons tomato paste
• •2 tablespoons all-purpose flour
• •1 teaspoon dried thyme
• •1 teaspoon dried rosemary
• •1 bay leaf
• •Salt, to taste
• •Black pepper, to taste

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Season the beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

3. 3

   In the same pot, add the onion and garlic. Sauté until softened, about 3 minutes.

4. 4

   Stir in the tomato paste and cook for another minute to enhance flavor.

5. 5

   Sprinkle the flour into the pot, stirring until it coats the vegetables and cooks slightly, about 2 minutes.

6. 6

   Slowly pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and lift browned bits.

7. 7

   Return the beef to the pot, then add the carrots, celery, potatoes, thyme, rosemary, and bay leaf.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.

9. 9

   Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.

10. 10

    Serve warm as a hearty main dish.