Easy Beef Stew

📝 Ingredients

• 750 g (1 1/2lb) stewing beef (cut into chunks)
• 10 baby onions (peeled (alternatively use one onion, finely chopped))
• 2 large carrots (peeled and sliced into thick coins)
• 2 stalks celery (finely chopped)
• 6 garlic cloves (minced)
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup red wine
• 5 cups beef broth / beef stock
• salt and black pepper (to taste)

👨‍🍳 Instructions

1. 1Pat the beef dry with paper towels then season generously with salt and black pepper.
2. 2Heat a few tablespoons of oil (olive oil/canola oil/sunflower oil) in a large Dutch oven, deep braiser or casserole pot set over medium-high heat then add the beef and allow to brown, in batches, to prevent overcrowding the pan.
3. 3Remove and set aside.
4. 4Sauté the onions, carrots and celery in the same pot until they start to turn golden brown then add the garlic and herbs and cook for another minute.
5. 5Add the tomato paste and stir into the vegetables then pour in the wine and stock.
6. 6Bring to a simmer then add the beef back to the pot.
7. 7Cover with a lid then reduce the heat and allow to simmer for 2-3 hours or until the beef is pull-apart tender.
8. 8I always have an extra cup or two of beef broth at hand to add to the stew if it reduces too much and gets too thick.
9. 9Once the beef is cooked, taste and adjust seasoning if necessary then serve.