Beef stew

Ingredients:

• 2 lbs beef chuck roast or stew beef, cut into 1-2 inch cubes
• 3 tablespoons olive oil (or other cooking oil)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 1 cup red wine (optional, can substitute with more broth)
• 3 large carrots, peeled and chopped into 1-inch pieces
• 4 medium potatoes, peeled and cut into chunks
• 3 stalks celery, chopped
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• Salt and pepper to taste
• 1 cup frozen peas (optional, added at the end)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

Step 1: Prepare the Beef

1. Season the beef cubes with salt and pepper. Toss them with flour to lightly coat. This will help thicken the stew and give the meat a nice crust when seared.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches (do not overcrowd the pot) for about 4-5 minutes per side, until a nice crust forms. Transfer the browned beef to a plate and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the remaining tablespoon of olive oil if needed.
2. Add the chopped onions and sauté for 4-5 minutes until they are softened and golden.
3. Add the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 3: Deglaze and Add Liquids

1. Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
2. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

Step 4: Combine and Simmer

1. Return the browned beef to the pot.
2. Add the chopped carrots, potatoes, and celery. Stir everything together.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.

Step 5: Final Touches

1. About 10 minutes before serving, add the frozen peas (if using) and cook until they are heated through.
2. Adjust the seasoning with salt and pepper to taste.
3. Remove the bay leaves before serving.

Step 6: Serve

1. Garnish the stew with freshly chopped parsley, if desired.
2. Serve the stew warm with crusty bread or over mashed potatoes for an extra comforting meal.

Tips:

• Slow Cooker Option: After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
• Make-Ahead: This stew tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
• Thickening the Stew: If you prefer a thicker stew, you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir it into the stew during the last 15 minutes of cooking.

Nutritional Information (per serving, based on 6 servings):

• Calories: ~450 kcal
• Carbohydrates: ~25g
• Protein: ~30g
• Fat: ~22g
• Fiber: ~4g
• Sugar: ~4g

This Beef Stew is a comforting, flavorful meal that warms you from the inside out. The slow-cooked beef becomes melt-in-your-mouth tender, and the vegetables soak up all the rich flavors. Perfect for a cozy night in!