Beef Stew Recipe

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Beef Stew Recipe

Here’s a recipe for a hearty beef stew that’s perfect for a cold day:

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 large potatoes, peeled and chopped
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef with salt and pepper and coat with flour.
3. Heat the olive oil and butter in a large Dutch oven or oven-safe pot over medium-high heat.
4. Add the beef to the pot and cook until browned on all sides.
5. Remove the beef from the pot and set aside.
6. Add the onion and garlic to the pot and cook until the onion is softened.
7. Add the beef broth, red wine, tomato paste, thyme, and bay leaves to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot and transfer it to the oven.
10. Bake for 2 to 2 1/2 hours, or until the beef is tender.
11. Remove the pot from the oven and stir in the carrots, celery, and potatoes.
12. Return the pot to the oven and bake for an additional 30-45 minutes, or until the vegetables are tender.
13. Remove the pot from the oven and discard the bay leaves.
14. Season the stew with additional salt and pepper, if necessary.
15. Serve hot, garnished with fresh parsley.

Enjoy your delicious beef stew!

Here’s another recipe for beef stew:

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 can diced tomatoes (14.5 ounces)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 large potatoes, peeled and chopped
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef with salt and pepper and coat with flour.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Add the beef to the pot and cook until browned on all sides.
5. Remove the beef from the pot and set aside.
6. Add the onion and garlic to the pot and cook until the onion is softened.
7. Add the beef broth, red wine, diced tomatoes, tomato paste, thyme, and bay leaves to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot and transfer it to the oven.
10. Bake for 2 to 2 1/2 hours, or until the beef is tender.
11. Remove the pot from the oven and stir in the carrots, celery, and potatoes.
12. Return the pot to the oven and bake for an additional 30-45 minutes, or until the vegetables are tender.
13. Remove the pot from the oven and discard the bay leaves.
14. Season the stew with additional salt and pepper, if necessary.
15. Serve hot, garnished with fresh parsley.

Enjoy your delicious beef stew!

Final Word

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