🟡
Medium
Ingredients
- 2.5 pounds beef chuck, cubed
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 medium potatoes, cubed
- 3 large carrots, cut into chunks
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
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1Pat beef dry and season with salt and pepper. Toss with flour to coat lightly.
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2Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
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3In the same pot, sauté onion and celery for 5 minutes until softened. Add garlic and cook for 1 minute.
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4Stir in tomato paste and cook for 2 minutes. Deglaze pot with red wine, scraping up browned bits.
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5Return beef to pot. Add broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer covered for 1 hour.
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6Add potatoes and carrots. Simmer uncovered for another 45 minutes to 1 hour until vegetables are tender and beef is very soft.
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7Season with additional salt and pepper to taste. Remove bay leaves and serve hot.