classic Beef Stew

Here’s a classic beef stew recipe for you:

Ingredients:

• 2 pounds (about 900g) beef stew meat, cut into 1-inch cubes
• Salt and black pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and cut into 1-inch pieces
• 4 potatoes, peeled and cut into 1-inch pieces
• 1 cup frozen peas (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Season the beef cubes with salt and pepper, then dredge them in flour, shaking off the excess.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned meat and set it aside.
3. In the same pot, add chopped onions and garlic. Cook until the onions are softened and translucent.
4. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits.
5. Stir in the tomato paste, dried thyme, and add the bay leaves. Return the browned beef to the pot and bring the mixture to a simmer.
6. Cover the pot with a lid and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
7. Add the carrots and potatoes to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender.
8. If using frozen peas, add them to the pot in the last 5 minutes of cooking.
9. Taste and adjust the seasoning as needed. Remove the bay leaves before serving.
10. Garnish with chopped fresh parsley before serving.

This classic beef stew is hearty and flavorful, perfect for a comforting meal on a chilly day. Enjoy!