Beef and Carrot Stew

[xxscj1678]

Beef and Carrot Stew ​

Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 4

Ingredients​

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 large carrots, cut into chunks
• 2 celery stalks, sliced
• 3 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions​

1. Prep the beef: Toss the beef cubes in flour, ensuring they are lightly coated.
2. Brown the beef: Heat olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Cook the aromatics: In the same pot, add onions, garlic, celery, and carrots. Sauté for 5 minutes until softened.
4. Deglaze the pot: Pour in the red wine (or broth) to scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
5. Add the liquid: Stir in the tomato paste, beef broth, bay leaves, thyme, smoked paprika, salt, and pepper. Return the beef to the pot.
6. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors meld.
7. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes for a hearty meal.

Enjoy!​

This beef and carrot stew is warm, comforting, and perfect for chilly evenings.

 

[Ui Ui]

This stew sounds delish and perfect for cozy vibes! Love how it’s packed with flavor—thanks for sharing such a fire recipe!