February calls for comfort, and there's nothing quite like a simmering pot of beef stew to warm your bones. This Heartwarming Beef Stew is rich, flavorful, and perfect for cozying up on chilly evenings. Let's dive into what makes this recipe so special.
Beef chuck is the star of the show, offering a rich, beefy flavor and becoming tender as it cooks. All-purpose flour helps to sear the beef and thicken the stew slightly. Olive oil is used for browning the beef, adding a subtle earthy flavor. Red wine adds depth and complexity; the alcohol cooks off, leaving behind a robust taste. Beef broth serves as the base liquid, enhancing the stew's savory profile. Carrots and potatoes add sweetness and heartiness, respectively. Onions and garlic are essential for building flavor. The tomato paste provides a hint of acidity to balance the richness. Thyme and bay leaves bring aromatic herbal notes. Don't forget to finish with salt and pepper to taste.
This beef stew pairs perfectly with a crusty baguette or warm, buttery biscuits to soak up every last bit of broth. A simple side salad with a tangy vinaigrette can also complement the richness of the stew, providing a refreshing contrast.
First, get your beef chuck ready by cutting it into cubes. Toss these cubes in a bowl with the all-purpose flour, making sure each piece is well-coated. This flour not only helps brown the beef but will also slightly thicken your stew later.
Heat a large pot over medium-high heat and add the olive oil. Once the oil shimmers, it's time to brown the beef. Do this in batches so you don't overcrowd the pot. Brown each side for a few minutes until you get a nice crust. Transfer the browned beef to a plate and set aside.
Now, deglaze the pot with the red wine. Pour it in and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. This is where a lot of flavor comes from, so don't skip this step!
Return the beef to the pot along with any juices that have accumulated on the plate. Add in the beef broth, carrots, potatoes, onions, garlic, tomato paste, thyme, and bay leaves. Give everything a good stir to combine.
Bring the pot to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 2 hours, or until the beef is tender and the flavors have melded beautifully. Stir occasionally and check for tenderness.
Before serving, taste and season with salt and pepper. This is where you adjust to your personal preference, bringing all the flavors to life.
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