Classic Beef Stew

Ingredients

• 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, cut into chunks
• 3 potatoes, cut into chunks
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. 1Pat the beef cubes dry, season with salt and pepper, and toss with the flour to coat lightly.
2. 2Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3-4 minutes per side, then set aside.
3. 3Add the onion to the pot and cook for 3-4 minutes, then add the garlic and cook 30 seconds more.
4. 4Stir in the tomato paste and cook for 1 minute, then return the beef to the pot along with the beef broth, Worcestershire sauce, bay leaves, and thyme.
5. 5Bring to a simmer, cover, reduce heat to low, and cook for 1.5 hours, stirring occasionally.
6. 6Add the carrots, potatoes, and celery, and continue simmering uncovered for 30-40 minutes until the vegetables and beef are fork-tender.
7. 7Remove the bay leaves, season with salt and pepper to taste, and serve hot.

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