Beef Stew

🛒 Ingredients

• Beef Chuck, boneless, cubed 900 g · 2196 kcal
• Olive Oil 30 g · 266 kcal
• Onion, large 150 g · 60 kcal
• Carrots, medium 300 g · 123 kcal
• Celery Stalks 100 g · 14 kcal
• Potatoes, peeled, cubed 600 g · 462 kcal
• Garlic, cloves 15 g · 22 kcal
• Tomato Paste 60 g · 48 kcal
• Beef Broth, low sodium 700 g · 70 kcal
• Dry Red Wine 200 g · 166 kcal
• All-purpose Flour 30 g · 109 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Thyme 5 g · 0 kcal

👨‍🍳 Instructions

1. Pat beef cubes dry with paper towels, then season generously with salt and pepper. Toss the beef with flour until evenly coated.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
3. Add onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
5. Return the beef to the pot, then add beef broth, potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is very tender.
6. Remove bay leaf and thyme stems before serving. Taste and adjust seasoning as needed, then serve hot.