Recipe Instructions:
Ingredients:
Beef:
200 grams beef stew meat (such as beef chuck), cut into cubes
Vegetables:
100 grams carrots, peeled and sliced
100 grams onions, sliced
Liquids:
150 milliliters red wine (optional, or use beef broth if preferred)
100 milliliters beef broth (or use additional red wine if not using broth)
Seasonings:
1 garlic clove, minced (about 5 grams)
1 bay leaf
1/2 teaspoon dried thyme (about 0.5 grams)
Salt to taste (about 1/4 teaspoon or 1 gram)
Black pepper to taste (about 1/4 teaspoon or 0.5 grams)
Cooking Oil:
10 milliliters olive oil (approximately 2 teaspoons)
Instructions:
Preheat Oven:
Preheat your oven to 160°C (325°F).
Brown the Beef:
Heat 10 milliliters of olive oil in a small ovenproof pot or Dutch oven over medium heat.
Add the 200 grams of beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
Cook the Vegetables:
In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until softened.
Add the sliced carrots and cook for another 2 minutes.
Combine Ingredients:
Return the browned beef to the pot.
Pour in 150 milliliters of red wine (if using) and 100 milliliters of beef broth. Stir to combine.
Add the bay leaf, dried thyme, salt, and black pepper.
Bake:
Cover the pot with a lid or aluminum foil.
Bake in the preheated oven for 1.5 to 2 hours, or until the beef is tender and the flavors are well melded.
Serve:
Remove from the oven and let it sit for a few minutes before serving.
