Hearty Beef Stew with Crusty Bread

Ingredients

• 🥩600 g beef chuck, cut into 1-inch cubes
• 🧅1 large onion, chopped
• 🥕2 carrots, peeled and sliced
• 🥬2 celery stalks, sliced
• 🥔3 potatoes, peeled and cubed
• 🧄2 cloves garlic, minced
• 🍅400 g canned diced tomatoes
• 🥣500 ml beef broth
• 🍷150 ml red wine (optional)
• 🫒2 tbsp olive oil
• 🍾1 tbsp Worcestershire sauce
• 🌿1 tsp dried thyme
• 🌿2 bay leaves
• 🧂 salt and freshly ground black pepper, to taste
• 🥖1 loaf crusty bread, for serving

Method

1. 1Pat the beef dry with paper towels and season generously with salt and pepper.
2. 2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until seared on all sides, then remove and set aside.
3. 3Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. 4Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
5. 5Return the beef to the pot. Add diced tomatoes, beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer.
6. 6Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
7. 7Add the cubed potatoes to the stew. Continue to simmer, covered, for another 30-40 minutes, or until the beef and potatoes are fork-tender.
8. 8Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
9. 9Serve hot, accompanied by slices of crusty bread for dipping.