Classic Beef Stew (as shown in the image) 🍲Ingredients
1 kg (2 lb) beef chuck, cut into cubes2 tbsp olive oil1 medium onion, diced3 cloves garlic, minced4 carrots, peeled and chopped4 potatoes, peeled and cubed3 tbsp tomato paste4 cups (1 liter) beef broth1 tbsp Worcestershire sauce1 tsp dried thyme1 bay leaf1 tsp salt (or to taste)½ tsp black pepper2 tbsp all-purpose flour (optional, for thickening)Fresh parsley, chopped (for garnish)InstructionsSeason the beef with salt and pepper.Heat olive oil in a large pot over medium-high heat.Brown the beef in batches until nicely seared on all sides. Remove and set aside.In the same pot, sauté the onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds.Stir in the tomato paste and flour (if using). Cook for 1 minute.Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf.Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours.Add the carrots and potatoes. Continue simmering for 30–40 minutes, or until the vegetables are tender and the beef is fork-tender.Remove the bay leaf and adjust seasoning as needed.Garnish with fresh parsley and serve hot with crusty bread.Servings6–8 servingsPrep Time20 minutesCook Time2 hours 10 minutesA hearty, comforting stew perfect for cold days and family dinners. 🍲🥕🥔🥩