Course Type
Dinner
Dietary Restrictions
Nut-free
6 Servings
Ingredients
2 lbs of Stewing Beef
2 tbsp Olive Oil
2 Onions
4 large Carrots
4 Potatoes
4 cloves of Garlic
4 cups of Beef Broth
1 cup Red Wine (or additional beef broth for alcohol-free)
2 tbsp Tomato Paste
4 sprigs fresh Thyme
2 sprigs fresh Rosemary
Salt and Pepper (to taste)
2 tbsp Cornstarch (optional for thickening)
Cooking Utensils
Large Pot/Dutch Oven
Knife
Cutting Board
Measuring Cups and Spoons
Stirring Spoon
Instructions
1. Cut beef into bite-sized pieces, and season generously with salt and pepper.
2. Heat olive oil in a large pot over medium heat. Add the beef and sear on all sides until browned. Remove from the pot and set aside.
3. Dice onions, carrots, and potatoes into bite-sized pieces. Mince garlic.
4. In the same pot used for the beef, add onions and garlic. Saute until onions become translucent.
5. Stir in tomato paste, then add the carrots and potatoes.
6. Slowly pour in red wine, scraping the bottom of the pot to deglaze.
7. Return seared beef to the pot and add beef broth.
8. Add thyme and rosemary sprigs to the stew.
9. Bring the liquid to a simmer, then reduce heat to low, cover and let it simmer for about 2 hours.
10. If a thicker stew is desired, mix cornstarch with a little cold water until smooth and stir into the stew.
11. Allow the stew to simmer for an additional 20-30 minutes until it reaches the desired thickness.
12. Discard thyme and rosemary sprigs before serving.
