Ingredients:

  • 1.5 lbs (680g) beef stew meat, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons olive oil, extra virgin
  • 1 large onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a bit of a kick)
  • 1/4 cup (60ml) Worcestershire sauce
  • 1 cup (240ml) beef broth
  • 1 tablespoon all-purpose flour (for thickening)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter (for searing)
  • Fresh parsley, chopped (optional)
  • Green onions, thinly sliced (optional)
  • Lemon wedges (optional)

Instructions:

  1. Cut stew meat into uniform 1-inch cubes.
  2. Heat olive oil in a pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove meat and set aside.
  3. Add onion to the pot and sauté until softened and translucent. Add garlic and cook until fragrant.
  4. Stir in thyme, rosemary, paprika, and cayenne pepper (if using). Add Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pot.
  5. Return the seared meat to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the meat is fork-tender.
  6. If the sauce is too thin, whisk the flour with a little cold water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened.
  7. Heat butter in a large skillet over medium-high heat. Add the steak bites (in batches if necessary) and sear until golden brown and slightly crispy on all sides.
  8. Garnish with fresh parsley and green onions, and serve immediately with lemon wedges (optional).