Beef Stew

there's nothing quite like the comforting embrace of a warm bowl of beef stew on a chilly day. Picture tender chunks of beef, bathed in a rich, hearty broth, mingling with savory vegetables and aromatic herbs—a symphony of flavors that soothes the soul and warms the heart. To recreate this culinary masterpiece in your own kitchen, follow this simple recipe:

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Prep Time 15

Cook Time 40

Total Time 55

Servings 5 people

Calories 350 kcal

Equipment

1 Large Pot or Dutch Oven This is essential for simmering the stew and ensuring even cooking.
1 Cutting Board and Knife For chopping vegetables and cutting the beef stew meat into bite-sized pieces.
1 Wooden Spoon or Stirring Utensil: To stir the stew while it's cooking and prevent sticking.
1 Measuring Spoons and Cups: For accurately measuring ingredients such as spices, broth, and tomato paste.
1 Optional: Tongs or Slotted Spoon: Handy for removing browned beef pieces from the pot and transferring them to a plate.
1 Optional: Ladle: For serving the finished stew into bowls.
1 Optional: Oven Mitts: If your pot or Dutch oven will be going into the oven for any part of the cooking process.

Ingredients

1 ½ lbs beef stew meat, cut into bite-sized pieces

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

2 cups beef broth

1 cup red wine (optional, but adds depth of flavor)

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

Salt and pepper to taste

Chopped fresh parsley, for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Add the sliced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.

Return the browned beef to the pot, and pour in the beef broth and red wine (if using). Stir in the tomato paste, bay leaves, and dried thyme. Season with salt and pepper to taste.

Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded together.