Instructions:
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides. Remove the beef from the pot and set it aside.
- Add the diced onion to the pot and sauté it until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Return the browned beef to the pot and add the sliced carrots, beef broth, red wine, tomato paste, bay leaves, thyme, rosemary, salt, and pepper. Stir everything together to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2 to 2 1/2 hours, or until the beef is tender and the sauce has thickened slightly. Stir the stew occasionally to prevent it from sticking to the bottom of the pot.
- Once the stew is ready, remove the bay leaves and discard them. Taste the stew and adjust the seasoning if necessary.
- To serve, ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot, with rice or crusty bread on the side.
This stewed beef with carrots recipe is sure to become a family favorite. The tender beef, sweet carrots, and flavorful sauce combine to create a dish that’s both comforting and delicious. Enjoy!
