Hunter's Feast Hearty Stew
This robust and satisfying stew is a tribute to hard-earned meals after a long day's journey. Tender chunks of beef and root vegetables simmered in a rich, savory broth, creating a deeply flavorful and comforting dish perfect for sharing.
Directions
- 1
Pat beef cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove beef and set aside.
- 3
Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- 6
Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Return browned beef to the pot. Stir in diced tomatoes, bay leaves, and dried thyme.
- 8
Add potatoes. Bring to a simmer, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until beef is very tender.
- 9
Alternatively, transfer covered pot to a preheated oven at 325°F (160°C) for 2 to 2.5 hours.
- 10
Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- 11
Garnish with fresh parsley before serving hot with crusty bread.