Old Fashioned Beef Stew is a slow-simmered dish featuring tender beef chuck, hearty root vegetables, and a rich savory broth infused with herbs.
Ingredients
2 pounds beef chuck, cut into 1 1/2 inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, diced
2 celery stalks, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup dry red wine
4 cups low-sodium beef broth
3 carrots, sliced
3 medium Yukon Gold potatoes, cubed
2 bay leaves
2 teaspoons fresh thyme leaves
2 tablespoons chopped fresh parsley
Instructions
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Pat beef dry, season with salt and pepper, and toss with flour.
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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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Add onion and celery to the pot and cook until softened. Stir in garlic and tomato paste.
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Pour in red wine and simmer for several minutes.
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Return beef to the pot. Add carrots, bay leaves, thyme, and beef broth to cover.
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Bring to a gentle simmer, partially cover, and cook for 2 hours.
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Add potatoes and continue simmering for 1 hour until beef and vegetables are tender.
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Adjust seasoning, remove bay leaves, and garnish with parsley before serving.