Angel's Old Fashioned Beef Stew Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs Ingredients: 2 lbs beef chuck, cut into 1 ½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 3 tablespoons olive oil or vegetable oil 1 large yellow onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup dry red wine (or additional beef broth) 4 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 4 large carrots, peeled and cut into 1-inch pieces 3 large potatoes, peeled and cut into chunks 2 celery stalks, chopped Fresh parsley, chopped (for garnish) Directions: Season beef with salt and pepper, then toss with flour to lightly coat. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate. In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes. Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours. Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes Kcal: Approximately 465 kcal per serving | Servings: 6 servings #beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!

Beef Bourguignon Slow-Braised Classic Beef Bourguignon in Red Wine Ingredients: 2.5 pounds beef chuck, cut into 2-inch cubes Salt and freshly ground black pepper 2 tablespoons olive oil 6 slices thick-cut bacon, chopped 1 large yellow onion, chopped 2 carrots, sliced into rounds 4 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 3 cups dry red wine (like Burgundy or Pinot Noir) 2 cups beef broth 1 bay leaf 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1 pound cremini or white mushrooms, halved 1 tablespoon butter Fresh parsley, chopped for garnish Directions: Preheat oven to 325°F (163°C). Season the beef cubes generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside. In the same pot, cook the bacon until crispy. Add the onion and carrots, cooking until softened, about 5-6 minutes. Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle flour over the mixture, stir well, and cook another minute to thicken. Deglaze the pot with the red wine, scraping up the brown bits. Add beef broth, bay leaf, thyme, and return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours, until beef is fork tender. About 15 minutes before serving, sauté the mushrooms in butter until browned and tender. Stir them into the stew. Discard the bay leaf and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 485 kcal per serving | Servings: 6 servings #beefbourguignon #frenchcooking #comfortfood #slowcookedbeef #braisedbeef #redwinestew #classicfrenchdish #heartymeals #dutchovenrecipe #beefrecipes #winterwarmers #gourmetcomfort #homecookedgoodness #elegantdining #parsleygarnish #stewseason #mushroomrecipes #winebraisedbeef #bistrofood #beefandwine Warm up your table with this rich and flavorful Beef Bourguignon – tender beef, red wine, and earthy mushrooms 🍷🍄🔥

Beef and Guinness Stew Hearty Beef and Guinness Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, peeled and sliced 2 parsnips, peeled and sliced 2 tablespoons tomato paste 2 tablespoons flour 1 (14.9 oz) can Guinness stout 2 cups beef broth 1 tablespoon Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme Salt and pepper to taste Chopped fresh parsley, for garnish Directions: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Remove and set aside. In the same pot, sauté onion and garlic until softened, about 3–4 minutes. Stir in tomato paste and flour, cooking for 1 minute. Slowly pour in the Guinness, scraping the bottom of the pot to deglaze. Add beef broth, Worcestershire sauce, carrots, parsnips, thyme, and bay leaves. Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours, until the beef is tender and the stew has thickened. Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes Kcal: 520 kcal | Servings: 6 servings #beefandguinness #irishstew #comfortfood #beefstewrecipe #guinnesscooking #winterwarmer #rootvegetables #heartymeals #slowcookedbeef #dutchovenrecipes #sundaydinnerideas #guinnessrecipes #stpaddysdayrecipes #stewseason #soulfood #rusticcooking #beerbraisedbeef #traditionalstew #savorybeef #cozymeals Nothing says cozy like a bowl of rich Beef and Guinness Stew 🍺🥕🥩 A slow-cooked classic that warms you from the inside out.