korean beef once upon a chef once upon a chef's beef stew with carrots & potatoes (recipe review ...

Okay, everyone, gather ‘round! I’ve been on a quest lately, a quest for the *perfect* beef stew. You know, the kind that warms you from the inside out, fills your kitchen with the most comforting aroma, and just generally makes everything feel right in the world. And after a lot of simmering and sampling, I think I’ve found a real winner.

Once Upon a Chef’s Beef Stew with Carrots & Potatoes (Recipe Review)

I stumbled upon this recipe from “Once Upon a Chef,” and the name alone just screamed cozy, comforting, and delicious. So, I had to give it a try! And let me tell you, it did not disappoint. It’s the kind of stew that’s hearty without being heavy, flavorful without being fussy, and satisfying in a way that only a really good, slow-cooked meal can be.

Here’s what you’ll need to create this masterpiece:

Ingredients:

* 2 tablespoons olive oil * 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes * Salt and freshly ground black pepper * 2 cups chopped yellow onions * 4 cloves garlic, minced * 1/4 cup all-purpose flour * 4 cups beef broth * 1 cup dry red wine (such as Cabernet Sauvignon or Merlot) * 1 tablespoon tomato paste * 2 teaspoons dried thyme * 1 teaspoon dried rosemary * 2 bay leaves * 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes * 1 pound carrots, peeled and cut into 1-inch pieces * 1/2 cup chopped fresh parsley, for garnish (optional) ### Instructions:

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef generously with salt and pepper. Working in batches (don’t overcrowd the pot!), sear the beef on all sides until browned. Remove the beef from the pot and set aside.
2. Add the onions to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
4. Stir in the red wine, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
5. Return the beef to the pot. Reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the beef is very tender.
6. Add the potatoes and carrots to the pot. Cover and simmer for another 30-45 minutes, or until the vegetables are tender.
7. Remove the bay leaves before serving. Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired.
8. Serve hot and enjoy the warm embrace of this wonderful stew.

Seriously, the depth of flavor in this stew is incredible. The beef is fall-apart tender, the vegetables are perfectly cooked, and the broth is rich and savory. The thyme and rosemary give it a lovely herby aroma, and the touch of red wine adds a subtle complexity that really elevates the dish.

I’ve already made this stew twice in the past month, and I have a feeling it’s going to become a regular in my rotation, especially as the weather gets colder. It’s perfect for a cozy night in, a casual gathering with friends, or even just a comforting weeknight dinner. Trust me, you won’t regret giving this recipe a try!

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Once Upon A Chef’s Beef Stew With Carrots & Potatoes (Recipe Review

www.thekitchn.comOnce Upon a Chef’s Beef Stew with Carrots & Potatoes (Recipe Review …

once upon a chef’s beef stew with carrots & potatoes (recipe review …. Once upon a chef’s beef stew with carrots & potatoes (recipe review