Rindfleisch Mit Kartoffeln

Ingredients

• Parsley - 2 tablespoons, chopped (for garnish)
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Red wine - 1 cup
• Beef broth - 4 cups
• Carrots - 2 medium, sliced
• Potatoes - 4 large, peeled and diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Beef stew meat - 1.5 pounds, cubed

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides.
3. Add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Pour in the beef broth and red wine. Add the bay leaf, thyme, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
6. Add the diced potatoes and sliced carrots to the pot. Cook for an additional 30-40 minutes, or until the vegetables are tender.
7. Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
8. Serve the Rindfleisch mit Kartoffeln hot, garnished with chopped parsley.