Ingredients:
2 lbs beef chuck, cut into 1.5-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper, to taste
4 large carrots, peeled and cut into thick slices
5 medium Yukon Gold potatoes, cut into chunks
2 stalks celery, sliced
1 cup frozen peas (optional)
Fresh parsley, chopped for garnish
Directions:
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove and set aside.
Add the remaining tablespoon of olive oil and sauté the onion for 4-5 minutes until translucent. Add garlic and cook for 1 minute more.
Stir in the flour and cook for another minute to eliminate the raw flavor.
Gradually add beef broth while stirring to avoid lumps. Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
Return the seared beef to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
Add potatoes, carrots, and celery. Cover and simmer for another 45 minutes until vegetables are tender.
Stir in peas (if using) and simmer for 5 more minutes.
Remove bay leaves and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 395 kcal | Servings: 6 servings