February: Heartwarming Beef Stew
A classic, hearty beef stew perfect for chilly February evenings, slow-cooked with root vegetables like carrots and potatoes, offering a comforting meal that warms the soul.
Prep time: 15 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs beef chuck, cubed
1/4 cup all-purpose flour
3 tbsp olive oil
1 cup red wine
4 cups beef broth
4 carrots, sliced
3 potatoes, cubed
2 onions, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tsp thyme
2 bay leaves
Salt and pepper to taste
Instructions
1. Toss the beef cubes in flour, ensuring all sides are coated.
2. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then set aside.
3. Deglaze the pot with red wine, scraping up any browned bits.
4. Return beef to the pot and add beef broth, carrots, potatoes, onions, garlic, tomato paste, thyme, and bay leaves.
5. Bring to a simmer, cover, and cook on low heat for 2 hours or until beef is tender.
6. Season with salt and pepper to taste before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat until warmed through, or in the microwave for 2-3 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
