Beef Stew

Certainly! Beef stew is a hearty and comforting dish that’s perfect for colder weather. Here’s a basic recipe for you:

Ingredients:

• 2 pounds (about 1 kg) beef stew meat, cut into 1-inch cubes
• Salt and black pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 cups frozen peas (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Prep the Beef: Season the beef cubes with salt and black pepper. Dredge the beef in flour, shaking off any excess.
2. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides. Work in batches to avoid overcrowding the pot. Once browned, transfer the beef to a plate.
3. Sauté Vegetables: In the same pot, add chopped onions and garlic. Sauté until the onions are softened.
4. Deglaze the Pot: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Remaining Ingredients: Return the browned beef to the pot. Add beef broth, tomato paste, thyme, bay leaves, carrots, and potatoes. Bring the mixture to a simmer.
6. Simmer: Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours or until the beef is tender. Stir occasionally.
7. Add Peas (Optional): If using peas, add them during the last 30 minutes of cooking.
8. Adjust Seasoning: Taste the stew and adjust salt and pepper as needed.
9. Serve: Discard the bay leaves. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

This beef stew is a classic recipe, but you can always customize it by adding your favorite herbs, spices, or vegetables. Enjoy!