Best Ever Beef Stew

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Introduction:
This Best Ever Beef Stew is a hearty and comforting dish perfect for cold days or any time you’re craving a warm, filling meal. Packed with tender beef, rich vegetables, and savory broth, this stew is a classic favorite that will become a staple in your home. Slow-cooked to perfection, it delivers deep flavors and a melt-in-your-mouth texture that is simply irresistible.

Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) red wine (optional, for richer flavor)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks
  • 2 celery stalks, sliced
  • 1 cup (150g) frozen peas
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Optional Additions:

  • 1 cup (150g) mushrooms, sliced
  • 1 cup (150g) parsnips, peeled and cut into chunks

Instructions:

1. Prepare the Beef:

  • In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.

2. Sauté the Vegetables:

  • In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

3. Build the Stew:

  • Return the browned beef to the pot. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  • Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a boil.

4. Add the Vegetables:

  • Reduce the heat to low and add the carrots, potatoes, celery, and any optional vegetables like mushrooms or parsnips.
  • Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

5. Final Touches:

  • Stir in the frozen peas and let the stew simmer for an additional 5 minutes.
  • Remove the bay leaves and adjust seasoning with salt and pepper to taste.

6. Serve:

  • Ladle the stew into bowls and garnish with chopped fresh parsley.
  • Serve hot with crusty bread or over a bed of mashed potatoes.

Tips for Success:

  • For even richer flavor, make the stew a day ahead and let it sit in the refrigerator overnight. Reheat gently before serving.
  • Use beef chuck or another well-marbled cut of beef for the best results.
  • If you prefer a thicker stew, you can mash a few of the potatoes and stir them back into the pot or add a slurry of cornstarch and water.

Nutritional Estimate:
(Per Serving, based on 6 servings)

  • Calories: 450
  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 110mg
  • Sodium: 800mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugars: 6g
  • Protein: 30g

Recommendation:
Pair this beef stew with a full-bodied red wine like Cabernet Sauvignon or a dark beer like a stout. It also pairs well with a simple side salad or steamed green beans for a complete meal.

Enjoy your Best Ever Beef Stew!

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