🥩 Beef Stew

⏱️ Prep: 10m  |  ⏲️ 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. In a large pot or Dutch oven, heat a glug of oil over medium-high heat, add the steak and brown on all sides. While it browns, dice 1 onion, 2 carrots and 2 celery stalks, and mince 3 cloves garlic. Remove the beef from the pot and set aside.
2. In the same pot, add the diced onion, carrots and celery, and sauté for a few minutes until softened.
3. Add the minced garlic and sauté for another minute.
4. 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. Bring to a simmer.
5. Return the browned beef to the pot and stir to combine.
6. Season with salt and pepper to taste.
7. Reduce the heat to low, cover, and simmer for 2-3 hours, until the beef is tender and the vegetables are cooked through. While it simmers, chop the parsley for the garnish, and for a thicker stew make a roux by mixing 2 tbsp flour with 2 tbsp butter in a small bowl.
8. Towards the end, add the roux to the stew slowly, stirring until it thickens.
9. 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.