Classic Beef Stew
Ingredients:
2 lbs beef chuck, cut into bite-sized cubes
3 tbsp olive oil
2 large carrots, sliced
3 medium potatoes, diced
1 large onion, chopped
3 garlic cloves, minced
3 tbsp all-purpose flour
4 cups beef broth
1 cup red wine optional
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp dried thyme
2 bay leaves
Salt and black pepper, to taste
Instructions:
1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. In the same pot, add the remaining olive oil and sauté onions, carrots, and garlic until softened.
3. Stir in flour and cook for 1 minute, then add tomato paste, stirring well.
4. Slowly pour in beef broth and wine, scraping the bottom of the pot to deglaze.
5. Add potatoes, Worcestershire sauce, thyme, bay leaves, and the browned beef. Bring to a boil, then reduce to a simmer.
6. Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the stew has thickened.
7. Adjust seasoning with salt and pepper if needed, and remove bay leaves before serving.