Ingredients:
2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
Salt and black pepper to taste
3 tbsp all-purpose flour
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup red wine (optional, or sub with more broth)
4 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 large carrots, peeled and chopped
3 medium potatoes, peeled and cubed
2 celery stalks, chopped
1 tbsp Worcestershire sauce (optional, for depth)
Fresh parsley, chopped (for garnish)
Instructions:
1. Season & Flour the Beef:
Pat beef dry with paper towels. Season with salt and pepper. Toss in flour until coated.
2. Sear the Meat:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, 2–3 minutes per side. Remove and set aside.
3. Sauté Aromatics:
In the same pot, add onion and cook for 5 minutes until softened. Stir in garlic and tomato paste, cook for 1–2 minutes more.
4. Deglaze:
Pour in wine (if using), scraping up browned bits from the bottom. Let simmer for 2 minutes.
5. Add Liquids & Herbs:
Return beef to pot. Add beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours.
6. Add Vegetables:
Stir in carrots, potatoes, and celery. Simmer uncovered for 45 minutes, or until vegetables and beef are tender. Discard bay leaves.
7. Finish & Serve:
Adjust seasoning with salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.
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