Beef stew vi –There’s nothing quite like a warm bowl of beef stew to bring comfort and satisfaction, especially on a chilly evening. Today, I’m excited to share a delightful recipe that’s sure to become a regular at your dining table. This Beef Stew VI is hearty, flavorful, and easy to make with simple ingredients.
Beef Stew VI
Let’s dive right into the recipe. The stew is packed with tender beef, vegetables, and herbs that create a rich and satisfying dish perfect for family dinners or gatherings.
Ingredients
Here’s what you’ll need to whip up this delicious stew:
- 2 pounds of beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
Now, let’s get cooking! Follow these simple steps to create your beef stew:
- In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in this mixture until evenly coated.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning it on all sides. Remove the beef and set it aside.
- Add the chopped onion and garlic to the pot. Sauté for about 2 minutes, or until the onion is translucent.
- Return the beef to the pot. Add the carrots, potatoes, beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Before serving, remove the bay leaf and adjust seasoning if necessary. Garnish with fresh parsley.
Once everything is ready, serve the beef stew hot, preferably with some crusty bread on the side. This dish is perfect for warming the heart and soul. Enjoy every bite!