🍖 Beef Stew

This **Beef Stew** is hearty, comforting, and packed with tender chunks of beef, carrots, potatoes, and onions — slow-cooked to perfection in a rich, savory broth. A classic cold-weather meal that fills the house with amazing aromas!

Ingredients

• 2 lbs (900g) stew beef, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup red wine (optional, or more broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 medium potatoes, peeled and cubed
• 1 cup frozen peas (optional, added at the end)

Instructions

1. Coat the beef: In a bowl, toss beef with flour, salt, and pepper.
2. Sear the meat: Heat olive oil in a large pot or Dutch oven. Brown beef in batches; remove and set aside.
3. Sauté veggies: Add onion and garlic; cook 3–5 minutes until soft.
4. Build the base: Stir in tomato paste, then pour in beef broth and wine. Scrape up browned bits from the bottom.
5. Simmer: Return beef to the pot. Add bay leaves, thyme, carrots, celery, and potatoes. Bring to a boil, then reduce heat and simmer 1.5–2 hours, until beef and veggies are tender.
6. Add peas (if using): Stir in during the last 5 minutes.
7. Remove bay leaves before serving.
8. Serve hot with crusty bread or biscuits!

Tip: For extra depth, add a splash of Worcestershire sauce or a parsnip. Can be made ahead and tastes even better the next day!

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