PD's Old-Time Beef Stew

This recipe for beef stew is hearty and comforting, and it tastes like cooking from long ago. The dish was rich and satisfying because it had tender beef, savory vegetables, and fragrant herbs that were cooked together.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine
• 1 can 14
• 5 oz diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions:

In a large pot, heat olive oil over medium-high heat

Add beef stew meat and cook until browned on all sides, about 5 minutes

Add garlic and onion, cook until fragrant, about 2 minutes

Stir in carrots, potatoes, beef broth, red wine, diced tomatoes, thyme, rosemary, salt, and pepper

Bring to a boil, then reduce heat to low and simmer, covered, for 1

5 to 2 hours or until beef is tender

In a small bowl, mix flour and water to create a slurry

Stir the slurry into the stew to thicken the broth, simmer for an additional 10 minutes

Adjust seasoning if necessary

Serve hot, garnished with fresh parsley if desired