Ingredients
– 2 lbs beef stew meat, cut into 1-inch cubes
– Salt and pepper to taste
– 3 tablespoons olive oil or vegetable oil, divided
– 1 large onion, diced
– 3 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 1 cup red wine (optional, for depth of flavor)
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– 4 medium carrots, sliced
– 3 large potatoes, peeled and diced
– 2 celery stalks, sliced
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Season and sear the beef:
Season the beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer the seared beef to a plate and set aside.
2. Sauté the onions and garlic:
In the same pot, add the remaining tablespoon of oil. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
3. Make the stew base:
Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
4. Add the liquids and seasonings:
Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well to combine.
5. Add the beef and simmer:
Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, or until the beef is tender.
6. Add the vegetables:
Add the carrots, potatoe
