Beef Stew
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- 2-2.5 hours
Ingredients
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Serves 4-6 people
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Steps
- 1Cut beef in 1” chunk, season well with salt and pepper. Sear both sides until golden brown. Take out the beef. In the same pot, add onion cook for couple mins then add carrot and celery. Cook until vegetables is translucent. Add tomato paste and garlic cook couple mins more before add 1/2 bottle of red wine. Deglaze the pan and cook 2-5 mins to evaporate all the alcohol. Add beef stock and return the beef to the pan. Add in two bay leaves and 2 sprigs of rosemary. Add enough liquid to submerge all the ingredients.
- 2Season the pot with Worcestershire, salt and a little sugar. Cover lid and slow cook for 1.5 hours.
- 3After 1.5 hours, add in the potatoes, and cook for another 45 mins or until meat is to your desire tenderness.
- 4Last step is to take out the sprigs of herbs, adjust the seasoning, top with chopped fresh parsley and serve.