Beef Stew with Thyme and Red Wine

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Flour - 2 tablespoons
• Tomato paste - 2 tablespoons
• Beef broth - 4 cups
• Red wine - 1 cup
• Thyme - 2 teaspoons, dried
• Garlic - 4 cloves, minced
• Potatoes - 4 medium, diced
• Carrots - 4 medium, sliced
• Onion - 1 large, chopped
• Beef stew meat - 2 pounds, cubed

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and sliced carrots. Cook until the onion is translucent.
4. Add the minced garlic and dried thyme. Cook for another minute.
5. Return the beef stew meat to the pot. Add the red wine, beef broth, and tomato paste. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
7. Add the diced potatoes to the pot and continue to simmer for another 30 minutes, or until the potatoes are cooked through.
8. In a small bowl, mix together the flour with a little water to create a slurry. Stir the slurry into the stew to thicken the sauce.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!