Hearthy Beef Stew

Hearty Beef Stew Recipe 

This classic beef stew is packed with flavor and perfect for a cozy day.

Ingredients:

- 2 pounds boneless beef chuck roast, cut into 1-inch cubes

+ 1 tablespoon olive oil

 + 1 onion, chopped

 + 3 carrots, chopped

 + 3 celery stalks, chopped

 + 4 cloves garlic, minced

 + 2 tablespoons all-purpose flour

 + 2 cups beef broth

 + 1 cup dry red wine

 + 1 tablespoon Worcestershire sauce

 - 1 teaspoon dried thyme

 + 1 teaspoon dried rosemary

 + 1/2 teaspoon salt

 + 1/4 teaspoon black pepper

 + 2 bay leaves

 + 2 potatoes, peeled and cubed

Instructions:

 - Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches until golden brown on all sides. Remove beef and set aside.

 - Sauté vegetables: Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.

  Make the roux: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low.

 - Simmer: Return beef to the pot along with bay leaves. Cover and simmer for 1.5-2 hours, or until beef is tender.

 - Add potatoes: Add potatoes to the stew and cook for an additional 30 minutes, or until potatoes are tender.

 - Serve: Remove bay leaves before serving. Serve hot with crusty bread.

Tips:

 - For a richer flavor, use bone marrow beef broth.

 - You can add other vegetables to the stew, such as parsnips, turnips, or peas.

 - To thicken the stew, make a slurry of cornstarch and water and stir it into the stew.

Enjoy your hearty beef stew!

Would you like to add any specific ingredients or dietary restrictions to this recipe?