Instructions
Step 1 Heat olive oil in a large pot over medium-high heat.
Step 2 Add beef cubes and sear until browned on all sides, then remove and set aside.
Step 3 In the same pot, sauté onion until softened, then add garlic and cook briefly.
Step 4 Stir in tomato paste and cook for 1–2 minutes.
Step 5 Sprinkle flour over the mixture and stir well.
Step 6 Gradually add beef broth while stirring to avoid lumps.
Step 7 Return the beef to the pot and add thyme, paprika, salt, and pepper.
Step 8 Bring to a boil, then reduce heat and simmer for 45 minutes.
Step 9 Add potatoes and carrots, then continue simmering for another 30–40 minutes until vegetables are tender.
Step 10 Adjust seasoning if needed and garnish with fresh parsley before serving.
Storage and Reheating Tips
Store beef stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This stew freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
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