Beef stew is a hearty and comforting dish that features tender chunks of beef simmered with vegetables in a flavorful broth. It's a classic and satisfying meal that is perfect for colder days.
- 2 pounds (900 grams) of beef stew meat, cut into bite-sized chunks
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 4 cups (960 ml) of beef broth
- 1 cup (240 ml) of red wine (optional)
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Optional garnish:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat in batches and brown it on all sides. Remove the browned meat and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent and the garlic is fragrant.
- Add the carrots, potatoes, and celery to the pot, stirring them with the onion and garlic for a few minutes.
- Return the browned beef stew meat to the pot. Pour in the beef broth and red wine (if using), ensuring that the liquid covers the ingredients.
- Stir in the tomato paste, Worcestershire sauce, dried thyme, bay leaf, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the beef stew to simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally during the cooking process.
- Once the beef stew is done, remove the bay leaf and discard it.
- Serve the beef stew hot in bowls, garnished with chopped fresh parsley if desired.
