Prepare the Beef:
Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared and caramelized. Remove the browned beef and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
Deglaze with Red Wine:
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the Broth and Seasonings:
Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme. Add the browned beef back to the pot along with the beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours, stirring occasionally.
Add the Potatoes:
After the beef has simmered, add the diced potatoes to the pot. Continue simmering the stew for another 30 minutes, or until the potatoes are tender and the beef is fully cooked.
Thicken the Stew:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
