Description
A hearty and protein-packed beef stew featuring tender chunks of beef simmered with vegetables in a rich, flavorful broth. Perfect for a nutritious and satisfying meal.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups low-sodium beef broth
2 cups water
3 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 teaspoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, avoiding overcrowding, and brown on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1 minute to release flavors.
Return the browned beef to the pot and pour in the beef broth and water.
Add the bay leaves and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 1 hour 45 minutes, stirring occasionally.
After 1 hour 45 minutes, add the carrots, celery, and potatoes to the pot.
Cover and continue to simmer for another 45 minutes, or until the vegetables and beef are tender.
In a small bowl, whisk together the all-purpose flour and cold water to create a slurry.
Stir the slurry into the stew and cook uncovered for 5-10 minutes to thicken the broth.
Remove bay leaves, adjust seasoning with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes