Ingredients
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1 kg Beef stew meat
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1/4 cup All-purpose flour
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Salt and pepper to taste
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2 tablespoons Oive oil
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1 / chopped Large onion
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3 cloves / minced Garlic
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4 cups Beef broth
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1 cup Red wine
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2 Bay leaves
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1 teaspoon Dried thyme
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peeled and cut into chunks Carrots
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peeled and cut into chunks Potatoes
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1 cup Frozen peas
Directions
- In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until evenly coated.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
- Return the beef to the pot and add the beef broth and red wine (if using). Stir in the bay leaves and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beef becomes tender.
- Add the carrot and potato chunks to the pot. Cover and continue simmering for another 30 minutes, or until the vegetables are cooked through.
- Stir in the frozen peas and simmer for an additional 5 minutes.
- Remove the bay leaves and adjust the seasoning with salt and pepper if needed.
- Serve the beef stew hot, garnished with fresh herbs if desired.
Enjoy your hearty beef stew! Feel free to customize it by adding other vegetables or herbs of your choice.
