beef stew

Ingredients :

3lb chuck roast cut into small 1/2 inch chunks

2 tablespoons flour

1 medium yellow onion chopped 

4 carrots peeled and diced 

3 ribs of celery diced small 

5 cloves garlic

1 tablespoon tomato paste

1 cup red wine

4 cups beef broth

1 tablespoon soy sauce

Salt and pepper

4 thyme sprigs 

3 bay leaves

Instructions : 

Salt and pepper the cubed roast and then dust with the flour. Sear in batches in a Dutch oven in a neutral oil. Remove to a plate. Don’t cook all the way through.

Add the onions, carrots and celery and cook until softened. Add salt and pepper and scrape up the fond from the bottom of the pot. 

Add the garlic and tomato paste. Cook for about a min to caramelize the tomato paste. 

Add the wine and left simmer until reduced and jammy. 

Add back in the beef (with the juices from the plate) and the beef broth. Add soy sauce. 

Add a few sprigs of fresh thyme and 3 bay leaves. Bring to a boil and then reduce the heat to a simmer. 

Cook on a simmer for 1.5 hours or longer.

I made the potatoes by cooking cream and butter on a low heat with a few sprigs of thyme and two garlic cloves and added it to the potatoes.

Enjoy !