Best Ever Beef Stew
Components
- Cut 2 pounds of beef chuck into 1-inch pieces.
- Three teaspoons of olive oil
- One large onion, finely sliced
- 3–4 minced garlic cloves
- Four cups of beef stock
- two cups of chopped carrots
- two cups chopped potatoes
- Two cups of chopped celery
- TWO Tablespoons tomato paste
- Two tsp. of dried thyme
- One tsp of dehydrated rosemary
- One bay leaf
- To taste, add salt and pepper.
- 1/4 cup all-purpose flour (denseness-enhancing optional)
- Chopped fresh parsley (for garnish)
Guidelines
Sear the conflict:
- Heat the olive oil in a big pot or Dutch oven over medium-high heat. In batches, add the meat cubes and brown them all over. After removing, place the browned beef aside.
Sauté garlic and onions:
- Add the chopped onion to the same saucepan and sauté it for about 5 minutes, or until it becomes tender. Cook for a further minute after adding the minced garlic.
Clear the Pot:
- If using, add the flour to the saucepan, swirl to mix, and cook for one to two minutes. The stew will get thicker as a result.
Add the seasonings and broth.
- Put the steak back in the pot. Add the bay leaf, thyme, rosemary, beef broth, tomato paste, salt, and pepper and stir. Heat till boiling.
Include Veggies:
- Stir in the celery, potatoes, and carrots. Once the meat is cooked and the flavors have blended, lower the heat to low, cover, and simmer for one to two hours.
Modify the seasoning:
- If necessary, add extra salt and pepper to the seasoning after tasting. Before serving, take the bay leaf off.
Serve:
- Spoon stew into bowls; sprinkle with parsley, if desired. Savor this over rice or with crusty bread!
Advice:
- While deglazing the pot, think about adding a dash of red wine for more flavor.
- Add additional veggies, such as green beans or peas, during the last fifteen minutes of cooking.
Savor your finest beef stew ever!