Hearty Beef & Vegetable Stew

By Chef B. Boukim

Prep: 20 min · Cook: 2 hr · Total: 2 hr 20 min · Serves 6

Ingredients

• 2 lbs Beef chuck, cubed
• 2 Yellow onions, diced
• 4 Carrots, peeled and sliced
• 4 Potatoes, cubed
• 4 Garlic cloves, minced
• 2 tbsp Tomato paste
• 1 cup Dry red wine
• 4 cups Beef broth
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1 tsp Black pepper

Instructions

1. Season the beef with salt and pepper. Heat oil in a Dutch oven and brown the beef in batches. Set aside.
2. Add the onions and garlic to the pot. Sauté until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute. Deglaze with red wine, scraping up the browned bits.
4. Return the beef to the pot. Add broth, thyme, and bay leaves. Bring to a simmer, cover, and cook for 1 hour.
5. Add the carrots and potatoes. Continue simmering covered for 45-60 minutes until the beef and vegetables are fork-tender.
6. Remove the thyme sprigs and bay leaves. Taste and adjust seasoning. Serve hot with crusty bread.