👨‍🍳 作り方

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the beef helps it to sear better.
2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.

3. 3

   Add chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic, diced carrots, and celery. Cook for another 5 minutes until fragrant.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

6. 6

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.

7. 7

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.

8. 8

   Return the seared beef to the pot. Add beef broth, smoked paprika, sweet paprika, bay leaves, and allspice berries. Stir to combine.

9. 9

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender.

   💡 プロのコツ: Stir occasionally and add more broth or water if the stew becomes too dry.
10. 10

    Remove bay leaves and allspice berries before serving. Adjust seasoning with salt and pepper if needed.