Ingredients:
- Beef: 1 kg of beef chuck or stewing beef, cut into bite-sized pieces.
- Vegetables: 2 carrots (sliced), 2 celery stalks (chopped), 2 potatoes (cubed), 1 onion (diced), and 2 cloves of garlic (minced).
- Seasonings: Salt, pepper, thyme, bay leaves, and paprika.
- Liquid: 2 cups of beef broth, 1 cup of red wine (optional), and 2 tablespoons of tomato paste.
- Oil: 2 tablespoons of olive oil for browning the beef.
Instructions:
- Prepare the Beef: Season the beef pieces with salt, pepper, and paprika. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches to avoid overcrowding the pot. This step enhances the flavor of the stew.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until fragrant and translucent, scraping up any browned bits from the bottom of the pot.
- Add Vegetables: Stir in the carrots, celery, and potatoes. Cook for a few minutes to allow the vegetables to absorb the flavors.
- Deglaze the Pot: Pour in the red wine (if using) and beef broth. Stir in the tomato paste, ensuring it’s well incorporated. Add thyme and bay leaves for added depth of flavor.
- Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking. The beef should become tender, and the flavors will meld beautifully.
- Adjust Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed. If the sauce is too thin, you can thicken it by mixing a tablespoon of flour or cornstarch with water and adding it to the pot.
- Serve: Remove the bay leaves and thyme sprigs before serving. Enjoy the stewed beef with crusty bread, steamed rice, or mashed potatoes.
This recipe is versatile, allowing you to customize the ingredients and seasonings to suit your taste. The slow cooking process ensures the beef is melt-in-your-mouth tender, while the vegetables and broth create a rich and satisfying dish. Let me know if you’d like tips on variations or serving ideas!