Savory Beef Stew with Potatoes

 Ingredients (Serves 6):

• 2 lbs beef chuck, cut into bite-sized cubes (about 4 cups)
• 1 lb potatoes, cut into chunks (about 2 ½ cups)
• 1 large onion, diced (about 1 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 4 cups beef broth
• 1 cup red wine (optional, adds richness and depth)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)

 Instructions:

Step 1: Brown the Beef

1. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
2. While the oil heats, pat the beef cubes dry with paper towels—this helps them brown better.
3. Season the beef generously with salt and pepper.
4. Add the beef to the pot in batches (don’t overcrowd) and sear each piece until well browned on all sides—about 3–4 minutes per side.
5. Transfer browned beef to a plate and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, reduce heat to medium and add the diced onion.
2. Cook for about 5 minutes until the onion becomes translucent and soft.
3. Add minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Stew Base

1. Stir in 2 tablespoons tomato paste and 2 tablespoons flour. Cook, stirring constantly, for 2 minutes—this cooks out the raw flour taste and deepens the flavor.
2. Pour in 1 cup red wine (or extra beef broth if omitting wine), scraping the bottom of the pot with a wooden spoon to deglaze and lift flavorful bits.
3. Let the wine simmer for 2–3 minutes until slightly reduced.

Step 4: Simmer the Stew

1. Return the browned beef to the pot.
2. Add 4 cups beef broth, 1 teaspoon thyme, and 2 bay leaves.
3. Bring the stew to a gentle boil.
4. Once boiling, reduce heat to low, cover with a lid, and let simmer for 1 hour, stirring occasionally.

Step 5: Add the Potatoes

1. After the first hour of simmering, stir in the potato chunks.
2. Continue to simmer uncovered for another 30 minutes or until both beef and potatoes are fork-tender.

Step 6: Final Touches

1. Remove and discard the bay leaves.
2. Taste the stew and adjust salt and pepper to your liking.
3. Serve hot, garnished with chopped fresh parsley.
4. Pair with crusty bread or steamed rice to soak up all that delicious broth.

 Preparation and Cook Times:

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes

 Calories:

• Approx. 420 kcal per serving (without bread)