Beef Stew with Carrots & Potatoes

 

Ingredients

800 g of beef to braise

2 carrots

1 onion

50 cl of water

4 tbsp. flour

fresh parsley

1 sprig of thyme

4 potatoes

2 cloves of garlic

50 cl of beef stock

10 cl of red wine

2 tbsp. olive oil

2 stalks of celery

1 bay leaf

Preparation

1. Cut your meat into cubes and pass it through two spoonfuls of flour placed on a plate. Season with salt and pepper.
2. Heat the olive oil in a casserole over medium heat. Brown the beef on all sides and set aside on a plate.
3. In the same pot, sauté the chopped onion for 2 to 3 minutes. Add the chopped garlic, sliced carrots and celery. Stir and pour in the wine to deglaze the pan (this allows you to recover all the meat juices stuck to the sides). Pour in the flour and turn.
4. Add the meat to the casserole, the broth, the water, the thyme, the bay leaf, the salt and the pepper. Bring to a boil, then lower the heat and simmer covered for 90 minutes.
5. Add the washed, peeled and quartered potatoes, cover and simmer for another 30 minutes. The potatoes should be cooked. Adjust the seasoning if necessary. Serve hot, sprinkled with chopped fresh parsley.