This hearty and comforting dish features tender chunks of beef simmered with vegetables in a rich broth. Perfect for chilly days, it warms the soul and fills the stomach.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 1 cup mushrooms, sliced
- 1 stalk celery, sliced
- 2 cups beef broth (find my broth recipes HERE and HERE)
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat and add the beef cubes.
2. Brown the beef on all sides, then remove it from the pot and set aside.
3. In the same pot, add the onion and garlic, cooking until softened.
4. Stir in the carrots, potatoes, mushrooms, and celery cooking for an additional 5 minutes.
5. Return the beef to the pot and add the beef broth, red wine, tomato paste, thyme, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 1.5 to 2 hours, or until the beef is tender.
8. Season with salt and pepper to taste, remove the bay leaf, and garnish with fresh parsley before serving.
This hearty and comforting dish features tender chunks of beef simmered with vegetables in a rich broth. Perfect for chilly days, it warms the soul and fills the stomach.
Ingredients
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 3 potatoes, diced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat and add the beef cubes.
2. Brown the beef on all sides, then remove it from the pot and set aside.
3. In the same pot, add the onion and garlic, cooking until softened.
4. Stir in the carrots and potatoes, cooking for an additional 5 minutes.
5. Return the beef to the pot and add the beef broth, red wine, tomato paste, thyme, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 1.5 to 2 hours, or until the beef is tender.
8. Season with salt and pepper to taste, remove the bay leaf, and garnish with fresh parsley before serving.
Aprile's Kitchen 