Stew with beef and vegetables

A hearty Beef and Vegetable Stew is perfect for a comforting meal. It's packed with tender beef, potatoes, carrots, and a flavorful broth, slow-cooked until everything is deliciously tender.

Ingredients:

• 2 lbs (900 g) beef chuck, cut into 1 ½ inch cubes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional, or replace with more beef broth)
• 2 bay leaves
• 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
• 3 large carrots, peeled and chopped
• 3 medium potatoes, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 cup peas (frozen or fresh)
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, for garnish

Instructions:

1. Brown the beef:

   • Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches until all sides are seared. Remove the beef and set aside.

2. Cook the aromatics:

   • In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute.

3. Add the tomato paste and deglaze:

   • Stir in the tomato paste and cook for another minute. Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot.

4. Simmer the stew:

   • Return the beef to the pot. Add the beef broth, bay leaves, and thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 ½ hours, or until the beef is tender.

5. Add vegetables:

   • After the beef has cooked, add the carrots, potatoes, and celery. Simmer the stew, covered, for another 30-40 minutes until the vegetables are tender.

6. Thicken the stew (optional):

   • If you like a thicker stew, mix 2 tablespoons of flour with a small amount of water to form a slurry. Stir the slurry into the stew and let it cook for an additional 5-10 minutes to thicken.

7. Add peas and finish:

   • Stir in the peas and cook for 5 more minutes. Adjust seasoning with salt and pepper if needed.

8. Serve:

   • Remove the bay leaves and thyme sprigs. Garnish with fresh parsley and serve the stew hot with crusty bread or over rice.

Enjoy your warm, comforting Beef and Vegetable Stew!