Hearty Beef Casserole
Ingredients:
1 kg beef chuck, cut into chunks
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tbsp tomato paste
1 cup red wine (optional)
2 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper
2 potatoes, diced
1 cup frozen peas
Instructions:
Heat olive oil in a large pot over medium heat. Brown the beef in batches, then set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste.
Pour in wine (if using) and let it reduce slightly. Add beef broth, thyme, rosemary, bay leaves, salt, and pepper.
Return beef to the pot, cover, and simmer on low for 1.5–2 hours.
Add potatoes and continue cooking for another 30 minutes, until tender. Stir in peas in the last 5 minutes.
Serve hot with mashed potatoes or crusty bread.