Old-fashioned Beef Stew Recipe

Instructions:

1. Prepare the Beef:
   In a large bowl, whisk together the flour, salt, and black pepper. Add the beef cubes and toss until evenly coated.

2. Brown the Beef:
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, brown the beef on all sides, about 3-4 minutes per batch. Remove the beef and set aside.

3. Sauté the Aromatics:
   In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. Deglaze and Simmer:
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly. Return the beef to the pot, then add the beef broth, potatoes, carrots, celery, bay leaves, thyme, and parsley. Stir well to combine.

5. Slow Cook to Perfection:
   Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft.

6. Final Touches:
   Remove the bay leaves, thyme sprigs, and parsley stems. Taste and adjust seasoning with more salt and pepper if needed.

7. Serve & Enjoy:
   Ladle the stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread or over mashed potatoes for a comforting meal.

Tips:

• For deeper flavor, marinate the beef in the wine and spices for 1-2 hours before cooking.

• If the stew is too thin, mix 1 tbsp flour with 2 tbsp water and stir it in during the last 30 minutes of cooking.

• This stew tastes even better the next day as the flavors meld!