Hearty beef stew with caramelized onions, root vegetables, and fresh thyme for a deeply savory meal.
# List of ingredients:
→ Meats
01 - 2 pounds beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1.5 pounds baby potatoes, halved
→ Liquids
07 - 4 cups beef stock (gluten-free if needed)
08 - 1/2 cup dry red wine
09 - 2 tablespoons tomato paste
→ Fats & Oils
10 - 3 tablespoons olive oil
11 - 2 tablespoons unsalted butter
→ Seasonings & Herbs
12 - 2 teaspoons salt, divided
13 - 1 teaspoon freshly ground black pepper
14 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
15 - 2 bay leaves
16 - 1 tablespoon Worcestershire sauce
→ Optional Thickener
17 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
# How to make it:
01 - Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season beef cubes with 1 teaspoon salt and pepper. Sear beef in batches until well browned on all sides. Transfer beef to a plate.
02 - Add remaining olive oil and unsalted butter to the pot. Add sliced onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown, about 25 to 30 minutes.
03 - Stir in minced garlic. Cook for 1 minute until fragrant, then add tomato paste and cook for 2 minutes, stirring constantly to incorporate.
04 - Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.
05 - Return browned beef to the pot. Add carrots, celery, baby potatoes, thyme, bay leaves, Worcestershire sauce, remaining salt, and beef stock. Bring to a boil, reduce heat to low, cover, and simmer for 90 to 120 minutes until beef is very tender.
06 - If a thicker consistency is preferred, stir in cornstarch slurry and simmer uncovered for 5 to 10 minutes until thickened.
07 - Remove bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with additional fresh thyme if desired.
