Classic Beef Stew

Ingredients:

• 1.5 lbs of beef stew meat

• 5 medium carrots; peeled and cut into large “rustic” cuts

• 1 large yellow onion; cut into 1” pieces

• 2 cups of potatoes (any kind you like!); cut into 1” pieces

• 3 tbsp of tomato paste

• 1 cube of beef bouillon

• 1 bay leaf

• 1 tbsp of dried garlic (for a more subtle flavor); 2 cloves of fresh minced garlic, if not

• 3 cups of beef stocks

• 1/4 cup of dry white wine

• 2 tbsp of olive oil

• 1 tsp of salt, 1 tsp of pepper

• 1 tsp of paprika

• 1 tbsp of cornstarch

Optional (but encouraged) toppings: parsley, dill, fried onions!

Heat your oil in a Dutch oven over medium heat. Cover your beef pieces with salt, pepper and paprika and sear in the Dutch oven until the sides are golden brown.

Add in your onion, carrots and potatoes to the Dutch oven. Add your tomato paste and mix well, covering the meat and veggies with the paste. Deglaze the pan with the wine and scrape all the good things off the bottom. Add in your beef stock, beef bouillon, bay leaf and garlic. Bring the pot to a heavy simmer and cover for about 3 hours.

You will know your stew is done when the beef is tender and the potatoes are soft. In a small bowl, add your cornstarch and a large ladle-full of broth to make a slurry. Pour the slurry back into the stew and mix well. This will help thicken everything up.

Keep warm until servicing.

Serve with egg noodles, crusty bread, or rice! Top with herbs (dill and parsley) and some crispy fried onions!