Ingredients
2 pounds beef chuck
4 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
4 potatoes, diced
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
Instructions
Brown the beef: Heat olive oil in a large pot over medium heat. Season beef with salt and pepper, then brown it on all sides. Remove and set aside.
Sauté aromatics: In the same pot, sauté chopped onion and minced garlic until translucent and fragrant.
Add vegetables: Add carrots and potatoes to the pot and stir for a few minutes to coat with flavor.
Combine ingredients: Return the beef to the pot. Add broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Bring to a boil.
Simmer: Reduce heat to low, cover, and let simmer for 2–3 hours until beef is tender and flavors have developed.
Season and serve: Taste and adjust with salt and pepper. Remove bay leaves and serve hot with crusty bread or a salad.
Notes
For a spicier stew, add crushed red pepper or jalapeño. Substitute red wine with more broth if preferred. Freeze leftovers for up to 3 months.