Ingredients:
- Tea Rubs: 2 tablespoons (You can use a blend of black tea, green tea, and any other fragrant tea leaves)
- Beef (preferably brisket or chuck): 2 lbs, cut into 1.5-inch cubes
- Potatoes: 4 large, peeled and cut into 1.5-inch cubes
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Carrots: 3 medium, peeled and cut into 1.5-inch pieces
- Tomato paste: 2 tablespoons
- Beef broth: 4 cups
- Worcestershire sauce: 2 tablespoons
- Soy sauce: 2 tablespoons
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons
- Bay leaves: 2
- Thyme: 1 teaspoon, dried or fresh
- Rosemary: 1 teaspoon, dried or fresh
- Red wine (optional): 1 cup
Instructions:
Prepare the Tea Rubs:
- Crush the tea leaves finely using a mortar and pestle or a spice grinder.
- Mix the crushed tea leaves with salt and pepper to taste to create a rub.
Season the Beef:
- Pat the beef cubes dry with paper towels.
- Rub the tea mixture evenly over all sides of the beef cubes.
Brown the Beef:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the beef cubes on all sides until browned. Remove and set aside.
Cook the Aromatics:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
Add the Vegetables:
- Add the chopped carrots and potatoes to the pot, stirring to coat with the oil and onion mixture.
De-glaze the Pot:
- If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Cook until the wine is reduced by half.
Add the Sauces and Broth:
- Stir in the tomato paste, Worcestershire sauce, and soy sauce.
- Pour in the beef broth and add the bay leaves, thyme, and rosemary.
Simmer the Stew:
- Return the browned beef to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is tender.
Check for Doneness:
- The potatoes should be fork-tender, and the beef should be easily pierced with a fork.
Adjust Seasonings:
- Taste the stew and adjust the salt and pepper as needed.
Serve:
- Remove the bay leaves and serve the stew hot, garnished with fresh herbs if desire