Name: It Is A Truth Universally Acknowledged
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 ½ pounds beef stew meat, cut into bite-sized pieces; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 4 cups beef broth; 1 cup red wine; 1 can (14.5 oz) diced tomatoes; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots and celery, cooking for another 3-4 minutes until slightly softened.
Return the browned beef to the pot and sprinkle with dried thyme, rosemary, salt, and pepper. Stir well to coat the meat and vegetables with the herbs.
Pour in the beef broth, red wine, and diced tomatoes with their juices. Add the bay leaf for a fragrant touch.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together beautifully.
Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaf before serving.
Ladle the hearty beef stew into bowls and garnish with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts

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