Cooking Instructions

• In a large pot over medium heat, brown the beef stew meat until evenly seared.
• Add chopped onion and minced garlic; sauté until softened.
• Stir in tomato paste, dried thyme, and bay leaf; cook briefly to release flavors.
• Deglaze the pot with red wine, scraping up any browned bits.
• Add beef broth along with carrots and potatoes; mix well.
• Bring to a boil then reduce heat to low. Let simmer uncovered for 1.5 to 2 hours until meat is tender.
• Season with salt and pepper before serving in hollowed-out bread bowls.