Instructions:
1. Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove beef and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
3. Add Tomato Paste: Stir in tomato paste and cook for another minute.
4. Deglaze: If using, add red wine to the pot, scraping up any browned bits from the bottom.
5. Combine Ingredients: Return the beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.
6. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender. If the stew is too thin, mix flour with a little cold water and stir into the stew to thicken.
7. Final Adjustments: Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.
Mashed Potatoes
Ingredients:
2 lbs (900g) potatoes, peeled and cubed
1/2 cup milk (or more, as needed)
4 tbsp butter
Salt and pepper, to taste
Instructions:
1. Cook Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain and Mash: Drain potatoes and return to the pot. Add butter and mash until smooth.
3. Add Milk: Gradually add milk, mashing until desired consistency is reached. Season with salt and pepper to taste.
Serve the beef stew over or alongside the mashed potatoes. Enjoy your meal!
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