Beef Stew

Ingredients (for 6 servings)

• 1 kg beef chuck, cut into 2 cm cubes
• 2 Tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 Tbsp all‑purpose flour
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 Tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Season beef with salt, pepper, and paprika. Heat olive oil in a Dutch oven over medium‑high heat. Brown the beef on all sides, then remove and set aside.
2. In the same pot, sauté onion, carrot, and celery until softened, about 5 min.
3. Sprinkle flour over veggies, stir for 1 min to deglaze and thicken the base.
4. Return beef, add beef broth, red wine (if using), tomato paste, bay leaves, thyme. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½–2 hrs, or until beef is tender.
6. Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with parsley.

Nutrition (per serving)

Calories 450 | Protein 30 g | Fat 25 g | Carbs 20 g | Fiber 3 g