Beef Stew with Rice

Ingredients

• For the Stew:
• 1.5 lbs (680g) beef chuck or stew meat, cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 potatoes, peeled and cubed
• 4 cups beef broth
• 1 cup red wine (optional, or extra broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 cup frozen peas
• For Serving:
• Cooked white rice
• Fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, toss beef cubes with flour, paprika, salt, and pepper. In a large pot, sear the beef in batches until it's browned on all sides. Remove the beef and set it aside.
2. In the same pot, cook the onion, garlic, carrots, and celery until they are soft. Stir in the tomato paste and cook for one more minute.
3. Return the beef to the pot. Add beef broth, red wine (if you're using it), bay leaves, and thyme. Bring to a boil, then reduce the heat, cover, and simmer for one hour.
4. Add the potatoes and simmer for another 30-40 minutes until the beef and potatoes are both tender. Stir in the frozen peas for 5 minutes, then remove the bay leaves. Serve the stew hot over cooked rice.