beef stew with mashed potatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons all-purpose flour (for thickening, optional)
– 1 tablespoon chopped fresh parsley (for garnish, optional)
**Instructions:**
1. **Brown the Beef:** In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. **Sauté the Vegetables:** In the same pot, add the diced onion and garlic. Cook until softened, about 5 minutes.
3. **Add Vegetables:** Add the carrots, potatoes, and celery. Cook for another 5 minutes.
4. **Deglaze and Simmer:** Stir in the tomato paste and cook for 1-2 minutes. Add the beef broth, red wine (if using), thyme, rosemary, bay leaf, salt, and pepper. Stir well.
5. **Cook the Stew:** Return the browned beef to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors are well combined.
6. **Thicken the Stew (Optional):** If you want a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water to form a slurry. Stir it into the stew and cook for another 10-15 minutes until thickened.
7. **Garnish and Serve:** Remove the bay leaf. Garnish with fresh parsley if desired. Serve hot.
### Mashed Potatoes
