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Ragoût de Bœuf (French Beef Stew)

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 4–6

Ingredients:

• 1.5 lbs (700 g) beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Beef:
   Heat olive oil in a heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove beef and set aside.
2. Sauté Vegetables:
   In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another minute.
3. Add Tomato Paste & Wine:
   Stir in tomato paste, then pour in red wine. Scrape the bottom of the pot to release browned bits. Let the wine reduce slightly, about 5 minutes.
4. Simmer the Stew:
   Return beef to the pot. Add beef broth, bay leaves, thyme, and paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, until beef is tender.
5. Optional Thickening:
   For a thicker stew, mix 2 tbsp flour with a little water to make a slurry and stir into the stew. Cook for an additional 10 minutes.
6. Serve:
   Remove bay leaves, adjust seasoning, and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or buttered noodles.