Beef Stew
Equipment
Ingredients
Main Ingredients
beef chuck (cubed)
900 g
onion (diced)
2 pcs
carrot (sliced)
3 pcs
celery stalks (sliced)
2 pcs
garlic (minced)
4 pcs
potatoes (cubed)
500 g
tomato paste
2 tbsp
beef broth
750 ml
red wine
250 ml
olive oil
2 tbsp
all-purpose flour
2 tbsp
fresh thyme
3 sprigs
bay leaves
2 pcs
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare the beef
Pat beef dry and season with salt and pepper.
Brown the beef
Heat oil in a large pot and brown beef cubes in batches until deep golden.
Sauté vegetables
In the same pot, cook onion, carrot, celery and garlic until softened.
Add flour and tomato paste
Sprinkle flour over vegetables, stir, then add tomato paste and cook 1 minute.
Deglaze and simmer
Pour in red wine (optional) and beef broth. Return beef to pot, add thyme and bay leaves.
Slow-cook the stew
Reduce heat, cover, and simmer gently until beef is tender, about 1 hour 45 minutes.
Add potatoes
Stir in cubed potatoes and continue simmering until potatoes are cooked, about 25 minutes.
Final seasoning and rest
Taste and adjust salt and pepper. Remove bay leaves and thyme sprigs. Rest 5 minutes before serving.
Original recipe
Storage
Stew thickens as it cools; add a splash of broth when reheating.
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