Beef Stew is a hearty, slow-simmered dish with tender beef, carrots, potatoes, and a rich savory broth that thickens as it cooks.
Ingredients
2 pounds beef chuck, cut into 1½-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
3 carrots, sliced into chunks
3 medium potatoes, peeled and cubed
2 tablespoons chopped fresh parsley
Instructions
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Pat beef dry and toss with flour, salt, and pepper.
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Heat oil in a Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
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In the same pot, cook onion and celery until softened. Add garlic and tomato paste; cook briefly.
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Return beef to the pot and add broth, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.
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Cover partially and cook on low for 1½ hours.
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Add carrots and potatoes. Continue simmering 45 to 60 minutes until beef and vegetables are tender.
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Remove bay leaves, adjust seasoning, and sprinkle with parsley before serving.
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