Hearty Beef Stew Bliss
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, peeled and chopped
3 medium potatoes, peeled and chopped into chunks
2 stalks celery, chopped
1 cup mushrooms, sliced (optional)
3 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (optional, for deeper flavor)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. Cook for about 3-4 minutes per side, until the beef develops a nice brown crust. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onions, garlic, carrots, celery, and mushrooms (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.
3. Add the Tomato Paste and Flour:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Sprinkle the flour over the vegetables and stir to coat everything. Cook for another 1-2 minutes, stirring frequently.
4. Deglaze the Pot:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce for a couple of minutes, then add the beef broth, Worcestershire sauce, thyme, and bay leaf. Return the browned beef to the pot.
5. Simmer:
Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Add the Potatoes:
After about 1 hour of cooking, add the chopped potatoes to the stew. Continue cooking until the potatoes are fork-tender, about 30-40 minutes.
7. Final Seasoning and Serve:
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.