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Why You’ll Love This Recipe
- 🥩 Tender, Flavorful Beef: Slow-cooked to perfection, every bite melts in your mouth.
- 🥕 Loaded with Vegetables: Carrots, potatoes, and celery make it hearty and nutritious.
- 🍲 Rich, Savory Broth: Deep flavors that taste like they’ve been simmering for hours.
- ⏱️ One-Pot Wonder: Minimal cleanup with maximum flavor.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, adds depth of flavor)
- 3 large carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 stalks celery, sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- Optional garnish: fresh parsley
Instructions
- Prepare the Beef:
Season beef cubes with salt and pepper, then toss in flour until coated. - Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides, then remove and set aside. - Sauté Aromatics:
In the same pot, add onion and garlic. Cook until softened and fragrant, about 3–4 minutes. - Deglaze and Add Liquids:
Stir in tomato paste and cook for 1 minute. Add beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. - Simmer the Stew:
Return beef to the pot. Add carrots, potatoes, celery, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5–2 hours, or until beef is tender and vegetables are cooked through. - Finish and Serve:
Remove bay leaves. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread.
Serving Suggestions
- Serve with crusty bread or dinner rolls to soak up the rich broth.
- Pair with mashed potatoes for an extra hearty meal.
- Great for leftovers — flavors deepen and improve the next day.
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