🔥 How to Make It
1. Brown the Beef (Very Important!)
Heat olive oil in a pot.
Season beef with salt & pepper.
Brown on all sides to create deep flavor. Remove and set aside.
2. Build the Aromatic Base
In the same pot, sauté:
- onion
- garlic
- carrots
- celery
Cook until softened and fragrant.
3. Add Tomato Paste
Stir in tomato paste and cook 1 minute to caramelize.
4. Deglaze with Wine
Pour in red wine and scrape the bottom to release all browned bits.
Simmer 2 minutes to reduce slightly.
5. Season & Simmer
Add:
- browned beef
- beef broth
- thyme
- rosemary
- bay leaves
- paprika
Cover and simmer 1.5 to 2 hours, until meat is very tender.
(Add potatoes in the last 30 minutes if using.)
6. Thicken the Stew
Mix flour with a little cold water to make a slurry.
Stir into the stew and simmer 5–10 more minutes.
🌿 Serve With:
- Mashed potatoes
- Crusty bread
- Buttered noodles
- Rice
- Polenta
⭐ Why It’s So Good
✔ Slow-simmered for deep flavor
✔ Wine + herbs gives a classic French profile
✔ Comforting, rustic, and elegant at the same time
If you want, I can turn this into a Facebook caption, carousel post, or short video script — just say the word!
Related Posts:
