Description
A hearty, mystical beef stew perfect for chilly nights, simmered to tender perfection with root vegetables and aromatic herbs.
Ingredients
Scale
For the Crust:
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 parsnips, sliced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp flour
- 1 bay leaf
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
- Sauté onion and garlic in the same pot until softened. Sprinkle with flour and cook for 1 minute.
- Deglaze with red wine, scraping up any browned bits. Add beef broth and bring to a simmer.
- Return beef to the pot. Add carrots, potatoes, parsnips, thyme, paprika, bay leaf, salt, and pepper.
- Cover and simmer on low heat for 1.5 to 2 hours, until beef is tender and vegetables are cooked.
- Remove bay leaf before serving. Adjust seasoning if needed.
Notes
You can customize the seasonings to taste.