Description
A hearty and comforting beef stew with tender meat, potatoes, and carrots in a rich broth.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches. Remove and set aside.
- In the same pot, sauté onions until soft. Add garlic and cook for 1 minute.
- Return beef to the pot. Add beef broth, red wine, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add carrots and potatoes. Continue simmering for 30 minutes or until vegetables are tender.
- Remove bay leaves. Adjust seasoning with salt and pepper if needed. Serve hot.
Notes
You can customize the seasonings to taste.