Beef Stew with Arrois & Carrots

Serves: 6 | Prep Time: 20 minutes | Cook Time: 2.5 – 3 hours

Ingredients:

• 1 kg beef chuck, cut into large cubes
• Salt & black pepper, to taste
• 2 tbsp flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and cut into chunks
• 2 tbsp tomato paste
• 500 ml dry red wine (use a good one you’d drink 🍷)
• 2 cups beef stock
• 2 bay leaves
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 200 g mushrooms (optional)
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)

Prepare the beef:

• Pat the beef dry with paper towel. Season well with salt and pepper, then lightly coat in flour. This helps build a rich, thick sauce later.

Brown the meat:

• Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches (don’t overcrowd the pot). Set aside once nicely caramelised.

Build the base:

• In the same pot, add the onion and cook for 5 minutes until soft. Add garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes to deepen the flavour.

Deglaze with wine:

• Pour in the red wine and scrape the bottom of the pot to lift all those flavourful bits. Let it simmer for 5–7 minutes to reduce slightly.

Slow cook the stew:

• Return the beef to the pot. Add beef stock, carrots, bay leaves, and thyme. Bring to a gentle simmer, cover, and cook on low heat for 2–2.5 hours until the beef is tender.

Optional mushrooms:

• In a separate pan, sauté mushrooms in butter until golden, then add them to the stew in the last 30 minutes of cooking.

Final touches:

• Taste and adjust seasoning. If the sauce needs thickening, simmer uncovered for a bit longer.

Serve:

• Garnish with fresh parsley and serve hot with creamy mashed potatoes, crusty bread, or even rice.