Honeyed Beef Stew

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds beef chuck, cut into 1-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 cup beef broth
• 1 tablespoon honey
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes. Add the onions, garlic, carrots, celery, thyme, smoked paprika, and black pepper and cook until the vegetables are softened, about 5 minutes.
2. Add the beef broth, honey, tomato paste, Worcestershire sauce, and bay leaf. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
3. In a small bowl, whisk together the flour and water until smooth. Stir the flour mixture into the stew and cook for 5 minutes, stirring occasionally, until the stew thickens.
4. Remove the bay leaf and stir in the chopped parsley. Serve the stew warm.

Interesting Facts

• The honey in this stew adds a subtle sweetness that balances the savory flavors of the beef and vegetables.
• The beef chuck used for this stew is a tougher cut of beef, but when cooked for a long time at low heat it yields tender and flavorful results.
• Tomato paste is an essential ingredient in this stew as it adds a depth of flavor and helps to thicken the stew.