Beef Recipe

Name: Laghos African Kitchenettes Beef Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb chuck or stewing beef, 1-1.5 inch cubes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs all-purpose flour (for dredging); 1 cup yellow onion; 1 cup carrots, cut into 1-inch pieces; 0.5 cup celery stalks, sliced; 3 cloves garlic cloves, minced; 1 tbs tomato paste; 3 cups beef stock (low-sodium preferred); 0.5 cup dry red wine (optional, can use more stock); 1 each bay leaf; 1 tsp dried thyme; 1 tsp Worcestershire sauce; 2 tbs vegetable oil or neutral oil; 1 tbs butter; 1 tbs fresh parsley, chopped (for garnish)

Inspired by Laghos African Kitchenette

Time2h 30m

Serves4

One chunky piece of beef in stew

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Ingredients

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Beef and seasoning

1 1/4 lb chuck or stewing beef, 1-1.5 inch cubes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs all-purpose flour (for dredging)

Aromatics & vegetables

1 cup yellow onion

1 cup carrots, cut into 1-inch pieces

1/2 cup celery stalks, sliced

3 cloves Garlic cloves, minced

1 tbs tomato paste

Liquids & herbs

3 cups beef stock (low-sodium preferred)

1/2 cup dry red wine (optional, can use more stock)

1 each bay leaf

1 tsp dried thyme

1 tsp Original Worcestershire Sauce

Fats & finishing

2 tbs vegetable oil or neutral oil

1 tbs Butter

1 tbs Fresh parsley, chopped (for garnish)

Method

Beef and seasoning

Prepare and season beef

Pat the beef cubes dry with paper towels. Season evenly with kosher salt and black pepper. Toss the cubes in the all-purpose flour until lightly coated, shaking off excess flour.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of oil. When the oil is shimmering, working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per batch). Transfer browned beef to a plate and set aside.

Aromatics & vegetables

Sauté vegetables

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and edges begin to brown, about 6-8 minutes. Add the minced garlic and cook 30-45 seconds until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot. This builds flavor for the stew base.

Liquids & herbs

Deglaze and simmer

Pour the red wine (if using) into the pot to deglaze, scraping the bottom with a wooden spoon to release browned bits. Let the wine reduce by about half, 2-3 minutes. Return the seared beef and accumulated juices to the pot.

Add the beef stock, bay leaf, dried thyme, and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce heat to low so the pot barely simmers. Partially cover and cook until the beef is tender, about 1 hour 45 minutes to 2 hours. Check once halfway and skim any excess fat or foam from the surface.

Fats & finishing

Finish and adjust seasoning

When the beef is fork-tender, remove the bay leaf. Stir in the butter for gloss and richness, taste, and adjust seasoning with additional salt and pepper as needed. If sauce is too thin, increase heat and simmer uncovered for 5-10 minutes to reduce; if too thick, add up to 1/2 cup more stock.

Ladle the chunky beef stew into bowls, garnish with chopped fresh parsley, and serve hot with bread, mashed potatoes, or over rice as desired.