Stew
Course: MainCuisine: WesternDifficulty: IntermediateServings
6
servingsPrep time
30
minutesCooking time
4
hoursCalories
400-500
kcalIngredients
1.5 lbs beef stew meat, cut into 1-inch cubes
3 tbsp flour
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 large potatoes, peeled and diced
1 cup beef broth
1 cup red wine
1 tsp thyme
1 bay leaf
Salt and pepper to taste
Directions
- Season the beef with salt and pepper. Dredge the beef cubes in flour.
- Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Add the onion and garlic to the pot and cook until softened, about 3 minutes.
- Add the carrots, potatoes, thyme, and bay leaf to the pot and stir to combine.
- Pour in the beef broth and red wine, then add the browned beef. Stir to combine.
- Reduce heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked.
- Season with salt and pepper to taste, then serve. Enjoy!