Beef Stew Recipe

Instructions

1. Brown the Beef: Heat 2 tablespoons of oil in a large pot over medium heat. Add the beef cubes and cook, stirring occasionally, until they are browned on all sides. Remove the beef from the pot and set it aside.
2. Cook the Onion and Garlic: In the same pot, add the chopped onion (and garlic if desired). Cook until fragrant and golden, about 5 minutes, scraping any browned bits from the bottom of the pot to incorporate into the flavor of the stew.
3. Add Seasonings and Tomato Paste: Stir in 2 tablespoons of tomato paste, 1 teaspoon of paprika, salt, and dried thyme. Mix well to coat the onions and garlic with the spices and paste.
4. Add the Beef Back: Return the browned beef to the pot and stir it into the tomato mixture. Let it cook for a couple of minutes to allow the flavors to meld.
5. Add the Beef Stock: Pour in 4 cups of beef stock (or water with 1 beef stock cube). Stir to combine. Bring the mixture to a simmer, then cover the pot and let it simmer gently for about 1-1.5 hours, or until the beef is tender and easily pulls apart with a fork.
6. Thicken the Stew: In a small bowl, mix 1 tablespoon of flour with a bit of water to create a smooth slurry. Stir this mixture into the stew to thicken it slightly. Let it simmer for a few more minutes until the stew reaches your desired consistency.
7. Serve: Once the stew is thickened and the beef is tender, remove it from the heat. Serve hot and enjoy this hearty and flavorful dish!

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