This hearty beef stew makes an interesting recipe for main course for lunch or dinner.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and black pepper powder, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 2 bay leaves
- 4-6 whole cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, chopped (optional, for garnish)
Instructions:
Season the beef cubes with salt and pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning all sides. Once done, set them aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the beef broth, water, and tomato paste to the pot. Stir well to combine.
Return the browned beef to the pot. Add the carrots, potatoes, and celery. Toss in the bay leaves, whole cloves, dried thyme, and dried rosemary. Stir to mix everything together.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and whole cloves before serving. Ladle the beef stew into bowls. Garnish with freshly chopped parsley, if desired.