Classic Beef Stew
*Ingredients:*
– 900g beef chuck, cut into 1-inch cubes
– 60g all-purpose flour
– Salt and pepper, to taste
– 30ml olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 960ml beef broth
– 30g tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– 3 carrots, peeled and sliced
– 3 potatoes, peeled and cubed
– 150g frozen peas
– 120ml red wine (optional)
*Directions:*
1. Toss beef cubes with flour, salt, and pepper until well coated.
2. Heat olive oil in a large pot over medium-high heat. Add beef in batches, browning on all sides. Remove beef and set aside.
3. In the same pot, add onion and garlic. Cook until softened, about 5 minutes.
4. Stir in tomato paste, dried thyme, and bay leaf. Cook for 1 minute.
5. Pour in beef broth and red wine (if using). Add the beef back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
6. Add carrots and potatoes to the pot. Cover and simmer for another 30 minutes, or until vegetables are tender.
7. Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaf before serving.
