Classic Beef Stew

Ingredients:

2 lbs beef stew meat

3 tbsp lard/tallow

1 large onion, chopped

3 cloves garlic, minced

4 carrots, peeled and sliced

3 potatoes, peeled and cubed

2 stalks celery, sliced

4 cups beef broth

1 cup red wine (optional)

2 tbsp tomato paste

1 tsp thyme

2 bay leaves

Salt and pepper to taste

2 tbsp flour

Directions

Pat beef dry and season with salt and pepper. Dust with flour.

Heat lard/tallow in a large Dutch oven over medium-high heat. Brown beef in batches until seared on all sides.

Add onions and garlic, cook until softened (about 5 minutes).

Stir in tomato paste and cook for 1 minute.

Add wine/stock (if using) to deglaze the pan, scraping up browned bits.

Return beef to pot. Add broth, thyme, and bay leaves. Bring to boil then reduce to simmer.

Cover and simmer for 1.5 hours.

Add carrots, potatoes, and celery. Simmer for another 45 minutes until vegetables are tender.

Remove bay leaves before serving. Adjust seasoning as needed.