beef stew

Ingredients

• 1.5 lbs Beef Chuck, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Tomato Paste
• 4 cups Beef Broth
• 1 cup Red Wine (optional)
• 1 lb Potatoes, peeled and cubed
• 1 cup Carrots, peeled and chopped
• 1 cup Celery, chopped
• 1 tsp Dried Thyme
• 1/2 tsp Black Pepper
• 2 Bay Leaves
• 2 tbsp Cornstarch
• 2 tbsp Cold Water

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Season beef cubes with salt and pepper.
3. Sear beef in batches until browned on all sides. Remove beef and set aside.
4. Add onion to the pot and cook until softened, about 5 minutes.
5. Add garlic and tomato paste and cook for 1 minute more.
6. Pour in beef broth and red wine (if using). Bring to a boil.
7. Return beef to the pot. Add potatoes, carrots, celery, thyme, pepper, and bay leaves.
8. Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until beef is very tender.
9. In a small bowl, whisk together cornstarch and cold water to create a slurry.
10. Stir cornstarch slurry into stew and cook for 5-10 minutes, or until thickened.

Notes

• For a richer flavor, use bone-in beef chuck.
• Adding a splash of Worcestershire sauce (1-2 tsp) enhances the savory taste.
• To thicken the stew further, mash some of the potatoes against the side of the pot.
• Serve with crusty bread for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.