Classic Beef Stew

• 1.5kg beef chuck, cut into 4cm cubes
• 3 tbsp flour
• 3 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 medium potatoes, cubed
• 400ml red wine
• 500ml beef stock
• 2 tbsp tomato paste
• Fresh thyme and bay leaves
• Salt and pepper
• Fresh parsley to serve

Instructions

1. 1

   Season beef generously and dredge in flour. Brown in batches in hot oil until deeply caramelized on all sides. Remove.

2. 2

   Sauté onion and garlic until soft. Add tomato paste, cook 1 minute.

3. 3

   Add wine and scrape up browned bits. Simmer 5 minutes.

4. 4

   Return beef. Add stock, thyme, and bay leaves. Bring to a simmer.

5. 5

   Cover and cook on low heat for 1.5 hours.

6. 6

   Add carrots, celery, and potatoes. Cook another 30-45 minutes until beef and vegetables are very tender.

7. 7

   Adjust seasoning. Serve with crusty bread.

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