Beef Stew
"Active Cook Time: 20 minutes Inactive Cook Time: 2 hrs 20 minutesA classic beef stew, with meltingly tender beef smothered in a rich sauce. It's economical, hearty, and simple, though it does require patience for the magic to happen. Or speed things up using your pressure cooker / Instant Pot. Be sure to brown the beef well - it's key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. Recipe VIDEO below...."
INGREDIENTS
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1.2 kg / 2.4lb chuck beef (, cut into 3.5 cm / 1.5" cubes (Note 1))
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1 tsp each salt and pepper
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3 tbsp olive oil (, divided)
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1 large onion (, halved then cut into 1 cm / 2/5" slices)
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4 garlic cloves (, minced)
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3 carrots (, cut into 2.5cm / 1" pieces on the diagonal)
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2 celery stalks (, cut into 2.5 cm / 1" pieces)
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1/3 cup / 50g flour
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3 cups / 750ml beef broth (, salt reduced)
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2 cups / 500 ml red wine (, bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2))
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2 tsp Worcestershire Sauce
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2 tbsp tomato paste
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2 bay leaves (, fresh or dried)
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4 sprigs thyme
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400 g / 14 oz baby potatoes (, halved)
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More salt and pepper (, to taste.)
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