Ingredients:
1.5 pounds beef stew meat, cut into bite-sized cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium potatoes, peeled and diced
2 cups beef broth
1 cup red wine (optional)
1 can (14 ounces) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
Cooked rice, for serving
Chopped fresh parsley, for garnish (optional)
Instructions:
In a large bowl, toss the beef stew meat with flour until well coated.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the coated beef stew meat to the pot in batches, and brown on all sides. Remove the browned meat from the pot and set aside.
In the same pot, add the chopped onion and minced garlic, and sauté until the onion is softened.
Add the diced carrots and potatoes to the pot, and cook for a few minutes until slightly softened.
Return the browned beef stew meat to the pot, and add the beef broth, red wine (if using), diced tomatoes, bay leaves, dried thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1.5-2 hours, or until the meat is tender and the flavors have melded together.
Remove the bay leaves from the stew before serving.
To serve, spoon the beef stew over cooked rice in individual bowls. Garnish with chopped fresh parsley, if desired.
Enjoy your hearty and delicious beef stew with rice!
