Hearty Beef and Vegetable Stew

Sure! Here's the recipe reformatted for clarity and ease:

Beef Stew

Ingredients:

For the Meat:

• 2 pounds stew meat cubes (or beef chuck roast, cut into 1-inch cubes)
• 2 tablespoons all-purpose flour
• 3 tablespoons vegetable oil (divided)
• Salt and pepper (for seasoning meat)

For the Liquids & Seasonings:

• 1 cup red wine (optional)
• 4 cups beef stock (or use half chicken broth, half beef broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1/4 teaspoon salt (adjust if using low sodium broth)
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce (optional)

For the Vegetables:

• 1 pound potatoes, peeled and cut into chunks
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 large celery ribs, cut into 1-inch pieces

To Thicken & Finish:

• 1 1/2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• 2 cups fresh baby spinach (optional)
• 2 tablespoons fresh parsley (chopped for garnish)

Instructions:

1. Prepare the Meat:

   • Sprinkle stew meat lightly with salt and pepper. Coat evenly with flour.

2. Sauté Beef:

   • Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat.
   • Add half the beef in a single layer and pan-fry for 3 minutes on each side until browned. Remove the beef and set aside.
   • Repeat with the remaining beef, adding more oil if needed.

3. Sauté Onions and Garlic:

   • Add onions to the pot, sauté for 3-5 minutes until softened and translucent.
   • Stir in minced garlic and cook for another 30 seconds.

4. Add Wine, Broth, and Seasonings:

   • Pour in red wine (if using) and let it almost evaporate while scraping up the browned bits from the bottom of the pot.
   • Add the beef back into the pot along with broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
   • Bring to a boil, then reduce heat to medium-low (around 3/10), cover, and simmer for 1-1.5 hours (depending on beef chunk size).

5. Add Vegetables:

   • Skim off any grease from the stew.
   • Add potatoes, carrots, and celery. Bring back to a boil, reduce heat to medium-low, cover partially, and simmer for another hour or until vegetables are tender.

6. Thicken the Stew:

   • In a small bowl, mix cornstarch with water to form a slurry.
   • Slowly add the slurry into the stew and stir. Let it cook for a few minutes until thickened. Adjust thickness by adding more slurry if needed.

7. Finish and Serve:

   • Add spinach (if using) to the stew and stir until wilted.
   • Taste and adjust seasonings if necessary.
   • Garnish with fresh parsley before serving.