Rustic Provincial Beef Stew

Ingredients:

• 2 pounds of beef chuck, diced into 1-inch cubes
• 2 tablespoons of high-quality olive oil
• 1 large onion, finely chopped
• 3 carrots, peeled and delicately sliced
• 3 potatoes, meticulously peeled and cubed
• 2 celery stalks, thinly sliced
• 4 garlic cloves, finely minced
• 1 cup of robust red wine
• 4 cups of rich beef broth
• 2 tablespoons of premium tomato paste
• 1 teaspoon of dried thyme
• 1 bay leaf for depth of flavor
• Salt and pepper to elevate taste
• 2 tablespoons of all-purpose flour (optional, for thickening)
• Freshly chopped parsley for a vibrant garnish

Directions:

1. Heat the olive oil in a spacious pot over medium-high heat. Add the beef cubes, ensuring a golden brown sear on all sides. Set the beef aside once browned.
2. In the same pot, introduce the finely chopped onion, sliced carrots, celery, and minced garlic. Saute until the vegetables attain a gentle softness, approximately 5 minutes.
3. Deglaze the pot with the robust red wine, ensuring to scrape up any flavorful bits from the bottom.
4. Reintroduce the seared beef to the pot. Add beef broth, premium tomato paste, dried thyme, bay leaf, salt, and pepper. Bring to a vigorous boil, then reduce the heat to low, cover, and allow it to simmer for 1.5 hours.
5. Incorporate the meticulously cubed potatoes and continue cooking for an additional 30 minutes or until the potatoes reach a tender state. If desired, whisk flour with a small amount of water and stir it into the stew for thickness. Continue cooking for an additional 10 minutes.
6. Fine-tune the seasoning as required, remove the bay leaf, and garnish the stew with freshly chopped parsley before presenting it.

Prep Time:

20 minutes

Cooking Time:

2 hours

Total Time:

2 hours 20 minutes

Nutritional Information:

350 kcal

Servings:

6 servings