Ingredients:
For the Beef Stew:
- 2 pounds (900g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (or use additional beef broth)
- 3 carrots, peeled and sliced into rounds
- 3 potatoes, peeled and diced
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup frozen peas (optional)
- Chopped fresh parsley, for garnish
For the Flour Mixture:
- 1/4 cup all-purpose flour
- 1/4 cup water
Instructions:
1. Prep the Beef:
- In a large zip-top bag, combine the beef stew meat and 2 tablespoons of all-purpose flour. Shake the bag to coat the meat evenly with the flour.
2. Sear the Beef:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the coated beef cubes in batches, ensuring they are not overcrowded. Sear the beef on all sides until browned. Remove the browned beef and set it aside.
3. Sauté the Aromatics:
- In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
4. Deglaze the Pot:
- Pour in the red wine (or additional beef broth) and scrape the bottom of the pot to release any browned bits. This adds rich flavor to the stew.
5. Add the Beef Back In:
- Return the seared beef to the pot and stir to combine with the onions and garlic.
6. Pour in the Broth:
- Add the beef broth to the pot and stir well.
7. Add Vegetables and Seasonings:
- Toss in the sliced carrots, diced potatoes, chopped celery, bay leaves, dried thyme, salt, and black pepper. Stir to combine.
8. Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked.
9. Create a Thickener:
- In a small bowl, mix together 1/4 cup of all-purpose flour and 1/4 cup of water to create a paste. Slowly stir this mixture into the stew to thicken the sauce. Let it simmer for an additional 10-15 minutes.
10. Optional Peas:
- If using frozen peas, add them to the stew during the last 5 minutes of cooking.
11. Garnish and Serve:
- Remove the bay leaves from the stew. Serve your hearty beef stew hot, garnished with chopped fresh parsley.
Enjoy your homemade beef stew! It’s a comforting and satisfying dish that’s perfect for colder weather.