A hearty and comforting beef stew, perfect as a first course. This recipe is packed with tender beef, savory vegetables, and flavorful spices. It's an ideal dish to warm you up on a cold day.
Ingredients
Meat and Vegetables
- Beef Chuck Roast (800g) — diced into cubes
- Onion (1) — chopped
- Carrots (3) — peeled and sliced
- Potatoes (4) — cubed
- Garlic Cloves (4) — minced
- Celery Stalks (2) — chopped
Broth and Seasonings
- Beef Broth (1 liter)
- Tomato Paste (2 tablespoons)
- Worcestershire Sauce (1 tablespoon)
- Bay Leaves (2)
- Thyme (1 teaspoon) — dried
- Salt (1 teaspoon) — to taste
- Black Pepper (1/2 teaspoon) — to taste
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Cooking Instructions!
In a large pot, heat some oil over medium-high heat.
Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are softened.
Return the beef to the pot and add the tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Stir well.
Pour in the beef broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 2 hours, or until the beef is tender.
Add the potatoes and continue to simmer for another 20-30 minutes, or until the potatoes are cooked through.
Remove the bay leaves before serving.
Serve the beef stew hot, garnished with fresh parsley if desired.
