Course Type
Dinner
Dietary Restrictions
Dairy-Free, Gluten-Free, Nut-Free
6-8 Servings
Ingredients
2 lb of lean beef stew meat, cut into 1-inch pieces
3 tablespoons of olive oil
1 large onion, chopped
3 cloves garlic, minced
6 carrots, cut into half-inch thick rounds
4 potatoes, peeled and diced
8 cups of beef broth
1 cup of red wine
3 tablespoons of tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Parsley for garnish
Cooking Utensils
Large pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon or spatula
Ladle
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and brown on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onions become translucent.
4. Add the tomato paste, thyme, and rosemary to the pot and stir well. Add the red wine, stirring to loosen any browned bits from the bottom of the pot.
5. Return the browned meat to the pot, stir in the diced potatoes and cut carrots.
6. Pour in the beef broth. Bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for about 2-2.5 hours, or until the meat is very tender.
8. Season the stew with salt and pepper to taste.
9. Ladle the stew into bowls and garnish with parsley before serving. Enjoy!
