Hearty Beef Stew

Method

1. 1
   • stewing beef 900 g
   • wheat flour 3 tbsp
   • salt to taste
   • black pepper to taste

   Coat the beef — Toss the beef chunks with the flour and a generous pinch of salt and pepper until evenly coated.

2. 2
   • vegetable oil 3 tbsp

   Brown the beef — Heat the oil in a heavy pot and brown the beef in batches for about 10 minutes until deeply coloured. Set aside.

   ⏱10 min
3. 3
   • onion 2
   • garlic 4
   • tomato paste 2 tbsp

   Build the base — In the same pot, soften the onions for 6 minutes, then add the garlic and tomato paste and cook for 2 minutes.

   ⏱8 min
4. 4
   • red wine 2½ dl

   Deglaze with wine — Pour in the red wine and scrape up the browned bits from the base of the pot, letting it bubble for 2 minutes.

   ⏱2 min
5. 5
   • beef stock 1¼ l
   • bay leaf 2
   • dried thyme 1 tsp
   • Worcestershire sauce 1 tbsp

   Simmer the stew — Return the beef, add the stock, bay leaves, thyme, and Worcestershire sauce. Cover and simmer gently for 90 minutes.

   ⏱1 hr 30 min
6. 6
   • carrot 4
   • potato 600 g

   Add the vegetables — Add the carrots and potatoes and simmer uncovered for 30 minutes until the beef and vegetables are tender.

   ⏱30 min
7. 7
   • frozen peas 150 g
   • fresh parsley 3 tbsp

   Finish and serve — Stir in the peas and cook for 5 minutes. Scatter with parsley and serve.

   ⏱5 min