A hearty and flavorful beef stew perfect for cozy evenings.
Cut the beef into bite-sized pieces and season with salt and pepper.
Cutting the beef into uniform pieces ensures even cooking.
Heat a large pot over medium heat and add a drizzle of oil. Brown the beef in batches.
Browning the beef in batches prevents overcrowding and ensures a good sear.
Remove the beef and set aside. Add chopped onion, garlic, carrot, and celery to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the tomato paste and cook for a minute to enhance its flavor.
Cooking the tomato paste briefly removes its raw taste.
Pour in the red wine and scrape the bottom of the pot to deglaze.
Deglazing lifts the flavorful bits stuck to the pot.
Return the beef to the pot and add the beef broth, potatoes, thyme, and rosemary.
Ensure the liquid covers the ingredients for even cooking.
Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until the beef is tender.
Check occasionally and stir to prevent sticking.
Adjust seasoning with salt and pepper before serving.
Taste the stew and adjust the seasoning to your preference.
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