A rich and hearty beef stew enhanced with red wine and aromatic herbs, perfect for a cozy meal.
Mix the flour and ground pepper in a bowl, then coat the beef cubes with this mixture.
Coating the beef with seasoned flour helps in browning and thickening the stew later.
Heat the olive oil in a large pot over medium heat, then brown the beef cubes on all sides. Remove and set aside.
Ensure the beef is browned in batches to avoid overcrowding the pot, which can prevent proper browning.
In the same pot, sauté the coarse onion, celery, and garlic until softened.
Scrape the bottom of the pot while sautéing to incorporate the browned bits for added flavor.
Return the beef to the pot, then add the condensed beef broth, red wine, bay leaf, and thyme. Stir well.
Use a good quality red wine that you enjoy drinking for the best flavor.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours.
Check occasionally to ensure the stew is not sticking to the bottom of the pot.
Add the potatoes, carrots, mushrooms, and small onions to the pot, then cover and cook for another 45 minutes.
Cut the vegetables into uniform sizes to ensure even cooking.
If needed, thicken the stew by mixing 2 tablespoons of flour with 2 tablespoons of water, then stirring it into the pot.
Add the thickening mixture gradually while stirring to avoid lumps.
Serve the stew hot, garnished with fresh parsley. Enjoy your meal!
Let the stew rest for a few minutes before serving to allow the flavors to meld.
