Rosemary Roasted Root Vegetables

There's nothing quite like a bowl of rich, hearty beef stew on a chilly day. This recipe, inspired by the image provided, brings together tender chunks of beef, sweet carrots, and vibrant bell peppers in a savory, flavorful broth. Follow along to create this warming comfort food, perfect for sharing with loved ones.

Ingredients

For the Beef Stew:

• 1.5 lbs (680g) beef chuck, cut into 1-inch cubes
• 2 tbsp all-purpose flour (optional for thickening)
• 2 tbsp vegetable oil (for searing)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large carrots, chopped into chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp tomato paste
• 1 cup beef broth (or more for a thinner stew)
• 1 cup dry red wine (optional; can be substituted with extra broth)
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme or 2 sprigs fresh thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare and Sear the Beef:

   • Pat the beef cubes dry with a paper towel and season with salt and black pepper.
   • Optionally, coat the beef lightly with flour to help thicken the stew.
   • Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding and sear until browned on all sides. Remove and set aside.

2. Sauté the Vegetables:

   • In the same pot, add a bit more oil if necessary and sauté the diced onion until translucent, about 3-5 minutes.
   • Add the minced garlic and cook until fragrant, about 30 seconds.

3. Deglaze the Pot:

   • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
   • Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits, enhancing the flavor. Let the wine reduce by half.

4. Add the Beef and Broth:

   • Return the seared beef to the pot.
   • Add the beef broth, Worcestershire sauce, bay leaves, thyme, and a bit more salt and pepper. Bring to a gentle simmer.

5. Simmer the Stew:

   • Cover and let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef becomes tender.
   • About 30 minutes before serving, add the chopped carrots and bell peppers. They should become tender without losing too much of their color or texture.

6. Finish and Garnish:

   • Taste the stew and adjust seasoning with additional salt, pepper, or Worcestershire sauce as needed.
   • Remove the bay leaves and any thyme stems (if using fresh).
   • Serve the stew in bowls, garnished with freshly chopped parsley.

Tips for the Perfect Stew:

• Make-Ahead: Beef stew often tastes better the next day as flavors deepen and meld together.
• Pairing: Enjoy with crusty bread or over a bed of mashed potatoes for an extra comforting meal.
• Optional Add-Ins: You can add potatoes, mushrooms, or green beans for more variety.

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