Beef and Potatoes Recipe

Ingredients:

• 2.5 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 pound baby potatoes, peeled and halved
• Fresh parsley, for garnish

Instructions:

1. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches, removing to a plate when browned.
2. Sauté vegetables: Add onion, carrots, and garlic to the pot. Sauté until softened.
3. Deglaze and add liquid: Deglaze the pot with red wine, scraping up any browned bits. Add beef broth, flour, tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add beef and potatoes: Return beef to the pot. Add baby potatoes and simmer for an additional 30-45 minutes, or until beef and potatoes are tender.
5. Serve: Serve hot, garnished with fresh parsley.

Optional Additions:

• For extra flavor: Add a bay leaf to the pot during cooking.
• For a richer flavor: Use a combination of beef broth and red wine.
• For a spicier kick: Add a pinch of red pepper flakes or a chopped jalapeño pepper.

Enjoy your delicious Beef Bourguignon!