Rustic Beef Stew Recipe

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 large potatoes, peeled and cubed
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with more broth)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Prep the Beef:

• Season the beef: In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
• Brown the beef: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 3-4 minutes per side. Once browned, transfer the beef to a plate and set aside.

2. Cook the Vegetables:

• Sauté the aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onions and garlic, cooking for about 3-4 minutes until the onions are soft and translucent.
• Add the vegetables: Stir in the carrots, celery, and potatoes, cooking for another 5 minutes to lightly brown the vegetables.

3. Build the Stew:

• Add tomato paste: Stir the tomato paste into the vegetables and cook for 1-2 minutes to develop its flavor.
• Deglaze with wine: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits (this adds flavor!). Let the wine simmer for 2-3 minutes until slightly reduced.
• Add beef and broth: Return the browned beef to the pot, along with any juices that accumulated on the plate. Pour in the beef broth, ensuring that the meat and vegetables are mostly covered.

4. Season and Simmer:

• Season: Add the thyme, bay leaves, and Worcestershire sauce. Stir everything together and bring the stew to a boil.
• Simmer: Once the stew reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally during cooking.

5. Final Touches:

• Taste and adjust: After the stew has cooked, taste and adjust the seasoning with more salt and pepper, if needed.
• Thicken (optional): If you prefer a thicker stew, remove about 1/4 cup of the liquid, mix it with a teaspoon of flour or cornstarch, and stir it back into the stew. Let it cook for an additional 10 minutes to thicken.
• Garnish: Stir in fresh parsley before serving for a touch of color and flavor.

6. Serve:

• Serve the Rustic Beef Stew hot with a side of crusty bread or over mashed potatoes. The flavors will deepen even more the next day, making leftovers a real treat!

Tips:

• For best results: Allow the stew to cook low and slow to ensure the beef is melt-in-your-mouth tender.
• Wine substitute: If not using wine, you can substitute it with additional beef broth or even a splash of balsamic vinegar for extra depth of flavor.
• Vegetable variations: Feel free to add other hearty vegetables like parsnips or turnips for a different texture.

Enjoy this rich and comforting Rustic Beef Stew, a timeless dish that brings warmth and satisfaction to any meal!