Classic Beef Stew

– 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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