Beef stew

Classic Beef Stew

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

3 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

4 cups beef broth

2 tbsp tomato paste

2 tsp Worcestershire sauce

4 carrots, cut into chunks

3 potatoes, peeled and cubed

2 celery stalks, chopped

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 cup frozen peas (added at the end)

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

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Instructions:

1. Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, pepper, and paprika until evenly coated.

2. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Sear the beef cubes for 2–3 minutes per side until browned. Remove and set aside.

3. Sauté the Aromatics: In the same pot, add the onions and garlic. Sauté for 2 minutes until fragrant.

4. Deglaze & Simmer: Add the beef broth, tomato paste, and Worcestershire sauce. Scrape up any browned bits from the pot.

5. Cook the Stew: Return the beef to the pot. Stir in the carrots, potatoes, celery, thyme, rosemary, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, stirring occasionally, until the beef is tender.

6. Final Touches: Stir in the frozen peas and simmer for another 5 minutes. If you want a thicker stew, mix the cornstarch and water, then stir it into the stew and cook for 2–3 more minutes.

7. Serve & Enjoy: Remove the bay leaf and serve hot with crusty bread!