Ingredients:
- 2 pounds beef stew meat (such as chuck roast), cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, peeled and chopped
- 3 large potatoes, peeled and cut into chunks
- 2 teaspoons dried thyme
- 1 bay leaf
- 1/2 cup red wine (optional)
- 1 tablespoon flour (optional, for thickening)
Instructions:
- Sear the Beef:
- Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
- Add the beef in batches to avoid overcrowding. Sear the beef on all sides until golden brown, about 5-7 minutes. Remove the beef and set it aside.
- Sauté Aromatics:
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Deglaze the Pot:
- If using wine, pour it into the pot to deglaze, scraping up any browned bits left from searing the beef. Let the wine simmer for 2 minutes to reduce slightly. If not using wine, skip this step and move to the next.
- Simmer the Stew:
- Return the seared beef to the pot. Add the beef broth, carrots, potatoes, thyme, and bay leaf. Stir well and bring to a simmer.
- Cover and let the stew simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken (Optional):
- If you’d like a thicker stew, mix 1 tablespoon of flour with a bit of water to form a slurry, then stir it into the stew. Let it simmer for another 10 minutes until thickened.
- Serve:
- Remove the bay leaf and discard. Taste and adjust the seasoning with salt and pepper if needed. Serve the stew hot with crusty bread for dipping.
This Seared Beef Stew uses the searing technique to develop rich, savory flavors before slow-cooking the beef and vegetables. It’s perfect for a cozy winter meal, offering a hearty dish that warms you from the inside out! Enjoy!
