– In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. **Add Tomato Paste and Deglaze:**
– Stir in the tomato paste and cook for 2 minutes. Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let the wine simmer for a few minutes to reduce slightly.
4. **Add Broth and Beef:**
– Add the beef broth and return the browned beef to the pot. Stir to combine.
5. **Add Vegetables and Seasonings:**
– Add the carrots, potatoes, celery, bay leaf, thyme, rosemary, and Worcestershire sauce. Stir well.
6. **Simmer:**
– Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef and vegetables are tender.
7. **Adjust Seasoning:**
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