🥩 Beef Stew

⏱️ Prep: 40m  |  ⏲️ Cook: 3h

Ingredients:

• 1kg braising steak, cut into bite-sized pieces
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 cups chicken bone broth (optional)
• 1 cup diced tomatoes (tinned or fresh)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp flour (optional)
• 2 tbsp butter (optional)
• Chopped fresh parsley, to garnish

Instructions:

1. Cut 1kg braising steak into bite-sized pieces.
2. Heat a glug of oil in a large pot or Dutch oven over medium-high heat, add the steak and brown it on all sides, about 10 minutes. While it browns, dice 1 onion, 2 carrots and 2 celery stalks, and mince 3 cloves garlic.
3. Remove the beef from the pot and set aside.
4. Add the diced onion, carrots and celery to the pot, and sauté until softened, about 5 minutes.
5. Add the minced garlic and sauté for another minute.
6. Add 2 cups chicken bone broth, 1 cup red wine, 1 cup beef broth, 1 cup diced tomatoes, 2 bay leaves, 1 tsp thyme and 1 tsp rosemary, and bring to a simmer.
7. Return the browned beef to the pot and season with salt and pepper to taste.
8. Reduce the heat to low, cover, and simmer for 2-3 hours, until the beef pulls apart under a fork. While it simmers, chop the parsley for the garnish, and for a thicker stew mix 2 tbsp flour with 2 tbsp butter in a small bowl to make a roux.
9. Towards the end, stir the roux into the stew a little at a time, until it thickens.
10. Garnish with the chopped parsley and serve hot.

Note: Potatoes or other vegetables work well in this too. Serve with a side of crusty bread.