German Beef Stew
A hearty beef stew made with tender chunks of beef and a variety of vegetables, all slow-cooked in a rich broth. Perfect for a cold winter's night.
Ingredients
- ●1 pound BeefCut into 1-inch cubes
- ●1 medium OnionChopped
- ●2 medium CarrotsSliced
- ●2 large PotatoesDiced
- ●2 cups Beef brothHomemade or store-bought
- ●1 cup Red wineOptional
- ●2 teaspoons Dried thymeFresh thyme can be used instead
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black pepperTo taste
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the onion to the pot and cook until softened, about 5 minutes.
- 5
Add the carrots and potatoes to the pot and cook for 5 minutes.
- 6
Add the beef broth, thyme, salt, and pepper to the pot.
- 7
Return the beef to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 1 1/2 hours.
- 9
Add the red wine to the pot and simmer for an additional 30 minutes.
- 10
Taste and adjust the seasoning as needed.
- 11
Serve hot, garnished with fresh thyme if desired.