Ingredients:
- 2 pounds stewing beef, trimmed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Brown the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef with salt and pepper, then add to the pot in batches and cook until browned on all sides. Remove beef from the pot and set aside.
- Sauté the vegetables: Add more olive oil if needed, then add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, or until softened. Add the garlic and cook for another minute until fragrant.
- Simmer the broth: Stir in the tomato paste, thyme, and bay leaf. Cook for 1 minute, then add the beef broth and red wine (if using). Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Add the potatoes and beef: Return the browned beef to the pot along with the potatoes. Season with salt and pepper, then cover and simmer for 1-1.5 hours, or until the beef and potatoes are tender.
- Thicken and finish: Remove the bay leaf. If desired, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the slurry into the stew until slightly thickened. Cook for another 5 minutes. Serve hot,
