Beef Stew
Course: main courses, beef & porkDifficulty: MediumServings
5
servingsPrep time
30
minutesCooking time
2
hours30
minutesTotal time
3
hoursIngredients
1 kg beef (chuck roast)
2 Tbsp vegetable oil
1 chopped onion
2 cloves minced garlic
1 celery stalks (150 g)
3 carrots (200 g)
500 g potatoes
2 Tbsp tomato paste
2 Tbsp flour
100 ml red wine
500 ml beef broth
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
75 g baby peas
salt
pepper
Steps
- Season the beef with salt and pepper.
Preheat the oil in a large pot.
Add the beef and cook for about 8 minutes or until seared well on all sides.
Remove the beef from the pot and set aside.
- In the same pot, add chopped onion, garlic, potatoes, celery, carrots and stir for 3-5 minutes.
Reduce heat to medium-low, then add the tomato paste and flour, then stir well for 2 minutes.
- Pour the red wine and deglaze the pot, scrape any brown bits off the bottom of the pot. let it simmer for 3 minutes. The flour will start to thicken the wine as it comes to a simmer.
- Pour beef broth into the pot.
Add bay leaf, thyme, rosemary, salt & pepper to taste.
Put the browned beef back in to the pot along with all juices.
- Cover and cook on very low heat for about 2 hours. Checking on it periodically.
After 2 hours, remove the bay leaf and add the peas. Cook for about a couple minute.
Turn off the heat, ladle up and garnish with fresh parsley if desired.
