Hearty Beef Stew (Print Version)

# Ingredients:

01 - About 2 pounds of beef stew meat, trimmed and cut into medium chunks (2 to 3 inches).
02 - 1/4 cup of plain flour.
03 - 2 teaspoons of table salt.
04 - A small pinch of freshly cracked black pepper (around 1/4 teaspoon).
05 - 4 tablespoons of cooking oil (vegetable).
06 - One cup of red wine.
07 - 2 tablespoons of regular butter.
08 - 1 medium onion, diced finely.
09 - 1 medium onion, cut into large pieces.
10 - Minced garlic, 5 cloves.
11 - 4 cloves of garlic kept whole.
12 - 2 tablespoons of Worcestershire.
13 - 2 tablespoons of tomato paste.
14 - 4 cups of reduced-sodium beef stock (extra may be required).
15 - Three bay leaves.
16 - A small bunch of thyme, fresh and washed.
17 - 4 medium-sized carrots, peeled and sliced into pieces about 1/4 inch thick.
18 - 1 cup of celery, chopped.
19 - 1 pound of small red potatoes, peeled and split in half.
20 - 8 ounces of baby Bella mushrooms, trimmed and halved.
21 - Chopped fresh parsley for sprinkling on top.

# Instructions:

01 - Toss the beef cubes with flour, salt, and pepper in a big bowl, making sure they're well-coated.
02 - Set a large oven-safe pot over medium heat and heat 2 tablespoons of oil. Brown the beef in portions for about 5 minutes each until seared on all sides. Move the cooked pieces onto a plate, cover with foil, and repeat with the rest, adding more oil if necessary.
03 - Turn the heat to medium and pour wine into the pot. Use a wooden spoon to scrape up the tasty browned bits stuck on the bottom.
04 - Melt the butter in the pot, then mix in the finely chopped onion and minced garlic. Stir them for about a minute until the lovely smell really comes through.
05 - Pour in the Worcestershire sauce, tomato paste, and beef broth. Toss the browned beef back into the pot. Add the onion quarters, whole garlic cloves, thyme, and bay leaves too.
06 - Lower the heat. Cover and let it gently bubble for about 90 minutes, occasionally skimming any foam from the top, until the beef becomes soft.
07 - Set the oven to 300°F. Pull out the thyme and bay leaves, stir in the celery, carrots, potatoes, and mushrooms.
08 - Cover the pot again and pop it into the hot oven. Let it cook for an hour or until the veggies are nice and tender. If the mixture seems too dry, add more broth or water.
09 - Once you're done, take the pot out and taste. Add more salt or pepper if needed. If it's a bit runny, whisk a teaspoon of cornstarch with water and stir it in. Let it boil for 2 minutes to thicken.
10 - Dish up the warm stew and top it with freshly chopped parsley.

# Notes:

01 - This rich and comforting beef stew hits the spot on chilly days. Thicken it to your liking with some cornstarch if you prefer it less soupy.
02 - You can prep this ahead of time and keep it in the fridge or freezer. Slowly reheat and enjoy when ready.

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