★Ingredients
1 kg (2 lbs) beef chuck, cut into cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
★Instructions
- Sear the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove from the pot and set aside.
- Cook the Vegetables: In the same pot, add chopped onions and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add Tomato Paste and Spices: Stir in tomato paste, paprika, thyme, and rosemary. Cook for 2 minutes to develop flavors.
- Simmer the Stew: Add beef broth, bay leaves, and the seared beef back into the pot. Bring to a boil, then reduce heat to low, cover, and let simmer for about 1.5 hours, or until the beef is tender.
- Add Vegetables: Add the carrots and potatoes to the stew. Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
- Thicken the Stew (Optional): If you’d like a thicker stew, mix 2 tablespoons of flour with a little water to form a slurry. Stir it into the stew and cook for an additional 10 minutes.
- Season: Taste and adjust seasoning with salt and pepper.
- Serve: Remove the bay leaves, garnish with fresh parsley, and serve hot.
Enjoy !