Hearty Beef Stew with Thyme and Red Wine

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (2 tablespoons)
• Tomato paste (2 tablespoons)
• Beef broth (4 cups)
• Red wine (1 cup)
• Dried thyme (1 tablespoon)
• Garlic (4 cloves, minced)
• Potatoes (3 medium, diced)
• Carrots (3, sliced)
• Onion (1 large, chopped)
• Beef stew meat (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the browned meat from the pot and set aside.
2. In the same pot, add the chopped onion and sliced carrots. Cook until the onion is translucent, about 4-5 minutes.
3. Add the minced garlic and dried thyme to the pot, stirring for another minute until fragrant.
4. Return the browned beef stew meat to the pot. Pour in the red wine, beef broth, and add the tomato paste. Stir to combine all ingredients well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, allowing the beef to become tender and soak up the flavors.
6. After 2 hours, add the diced potatoes into the pot and continue to simmer for another 30 minutes, or until the potatoes are cooked through.
7. In a small bowl, whisk together the flour with a little cold water to create a slurry. Gradually stir the slurry into the stew to thicken the sauce, simmering for an additional 10 minutes.
8. Season the stew with salt and pepper to taste before serving.
9. Serve hot with fresh crusty bread or over a bed of creamy mashed potatoes.