Ingredients
– 2 pounds of beef chuck, cut into 1-inch cubes
– 4 medium potatoes, peeled and diced
– 3 carrots, sliced
– 2 celery stalks, diced
– 1 medium onion, chopped
– 4 cloves of garlic, minced
– 4 cups of beef broth
– 1 cup of red wine (optional, but highly recommended)
– 2 tablespoons of tomato paste
– 2 teaspoons of dried thyme
– 2 bay leaves
– Salt and pepper, to taste
– 2 tablespoons of olive oil
Equipment Needed
– Large Dutch oven or heavy pot
– Wooden spoon or spatula
– Knife and cutting board
– Measuring cups and spoons
Step-by-Step Instructions
To start, I heat up the olive oil in my Dutch oven over medium-high heat. Once it’s nice and hot, I add the beef chuck cubes in batches, browning them on all sides. This step is crucial because it seals in those amazing juices that will make your stew rich and flavorful. Once the beef is browned, I remove it and set it aside, inhaling that rich aroma that fills my kitchen. (See the next page below to continue steps…)