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Beef Stew


- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste


1. In a large bowl, combine the beef stew meat with flour, salt, and pepper. Toss until the meat is coated evenly with flour.
2. Heat oil in a large pot over medium-high heat. Add the beef stew meat and cook, stirring occasionally, until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook for about 5 minutes until the onion becomes translucent.
4. Add carrots, celery, potatoes, and mushrooms to the pot. Stir and cook for another 5 minutes.
5. Return the browned beef stew meat to the pot and mix well with the vegetables.
6. In a separate bowl, whisk together beef broth, red wine (if using), tomato paste, bay leaves, and dried thyme. Pour the mixture into the pot.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender. Stir occasionally.
8. Remove and discard the bay leaves. Taste and adjust the seasoning with salt and pepper if desired.
9. Serve hot and enjoy!

Note: Feel free to add other vegetables like peas or green beans to the stew if you like. You can also garnish it with fresh herbs like parsley or thyme for extra flavor.

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