Rindfleisch Mit Kartoffeln

Ingredients

Vegetable oil

2 tablespoons

Beef stew meat

2 pounds, cut into 1-inch cubes

Onion

1 large, chopped

Garlic

3 cloves, minced

Carrots

2, sliced

Potatoes

4 medium, diced

Beef broth

4 cups

Red wine

1 cup

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Black pepper

to taste

Parsley

for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent, approximately 3-4 minutes.
4. Pour in the beef broth and red wine, scraping the bottom of the pot to release any flavorful bits. Add the bay leaf, thyme, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour to develop the flavors.
6. After 1 hour, add the diced potatoes and sliced carrots to the pot. Stir well and cover again, cooking for an additional 30-40 minutes or until the vegetables are tender.
7. Remove the bay leaf from the pot. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve the Rindfleisch mit Kartoffeln hot, garnished with freshly chopped parsley.