Chef Dad’s Ultimate Fall Oxtail & Beef Cheek Stew

Welcome to Chef Dad’s kitchen! Today, I'm sharing a special recipe close to my heart—extra stew for my wife. Whether it’s a chilly evening or a cozy weekend, this hearty stew is a family favorite that brings warmth and comfort to our home.

### Why Extra Stew?

Cooking a little extra means we have delicious leftovers that taste even better the next day. Plus, it’s a great way to show love through food, ensuring everyone gets a generous serving.

### Ingredients:
- 4 lbs beef cheeks and ox tail
- enough beef broth to cover
- 4 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- bag of baby potatoes,
- 3 cloves garlic
- optional Herbs: thyme, rosemary, bay leaf
- Salt and pepper to taste

### Instructions:
1. **Sear the Beef:** In a large pot, heat olive oil and brown the beef cubes. Remove and set aside.
2. **Sauté Vegetables:** In the same pot, add onion, carrots, and garlic. Cook until soft.
3. **Combine Ingredients:** Return beef to the pot. Stir in tomato paste, then add potatoes, herbs, and beef broth.
4. **Simmer:** Cover and let it simmer on low heat for 2-3 hours until the beef is tender and the flavors meld together.
5. **Season:** Add salt and pepper to taste.

This stew is not just about the ingredients—it’s about the love and care put into each step. Perfect for sharing with loved ones or enjoying a comforting bowl by yourself.

Join me in the kitchen, and let’s make something special together. Don’t forget to like, comment, and subscribe for more heartfelt recipes from Chef Dad!

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