Course Type
Dinner
Dietary Restrictions
Gluten-free, Dairy-free
4 Servings
Ingredients
1 tablespoon of olive oil
1 large onion, chopped
3 cloves of garlic, minced
2 cups of diced beef
2 large carrots, chopped
2 ripe tomatoes, chopped
2 tablespoons of tomato paste
1 cup of red wine
4 cups of beef broth
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Salt, to taste
Chopped parsley for garnish
Cooking Utensils
Cooking Pot
Chopping Board
Knife
Wooden Spoon
Measuring Cups & Spoons
Instructions
1. Start by heating your cooking pot over medium heat and add olive oil.
2. Add in your chopped onion and garlic, sauté until they become translucent.
3. Add in the diced beef and continue to sauté until the meat is well browned.
4. Next, add in your chopped carrots and continue to sauté for 5 minutes.
5. Add in your chopped tomatoes, tomato paste, and red wine. Stir well to combine.
6. Continue to cook for a couple of minutes until the wine has reduced.
7. Add in beef broth, bring to a simmer and then reduce the heat to low. Allow it to cook for about 2 hours, or until the beef is tender.
8. Once the beef is tender, add in your paprika, cayenne pepper, bay leaves, thyme, rosemary, and salt to taste. Stir well to combine.
9. Allow the stew to continue cooking for an additional 15-20 minutes.
10. Before serving, remove the bay leaves and garnish with chopped parsley.
