A comforting and flavorful beef stew loaded with vegetables, perfect for a cozy dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and helps the stew develop a rich flavor.
In a large dutch oven, melt the butter over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the beef chunks and brown them on all sides. Remove and set aside.
Browning the beef enhances its flavor and adds depth to the stew.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste and thickens the stew.
Gradually add the beef broth and red wine, stirring constantly to avoid lumps.
Stirring constantly ensures a smooth and velvety sauce.
Add the onion, garlic, thyme, salt, and pepper. Bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Return the beef to the pot and add the carrots, celery, potatoes, and mushrooms. Stir to combine.
Cut the vegetables into uniform pieces for even cooking.
Cover the dutch oven and transfer it to the preheated oven. Bake for 1.5 hours or until the beef is tender.
Check the stew occasionally to ensure it doesn't dry out; add a splash of broth if needed.
Serve the stew hot, garnished with fresh parsley if desired.
Serving the stew with crusty bread makes for a complete and satisfying meal.
Nutze unsere App für das beste Erlebnis
