Vegetable Beef Stew Recipe

STEW DIRECTIONS

1. 1

   Prep and dredge beef

   Trim beef and pat dry. Toss cubes with 1 teaspoon salt, 0.5 teaspoon pepper, and 2 tablespoons flour until lightly coated.

2. 2

   Brown the beef

   In a large heavy pot, heat 2 tablespoons olive oil over medium-high heat. Working in batches, brown beef on all sides. Transfer browned beef to a plate.

3. 3

   Sauté vegetables

   In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté until the onions are translucent and vegetables begin to soften, about 5-7 minutes.

4. 4

   Deglaze and aromatics

   Pour in a splash of beef broth to deglaze, scraping up browned bits. Stir in tomato paste, thyme, rosemary, and bay leaves.

5. 5

   Add liquids and tomatoes

   Return beef to the pot. Add remaining beef broth and stewed tomatoes. Bring to a boil, then reduce to a simmer.

6. 6

   Cook beef and potatoes

   Simmer covered for 90-120 minutes, until beef is tender. Add potatoes midway through and cook 20-30 more minutes until potatoes are tender. Season with salt and pepper to taste.

7. 7

   Optional thickening

   If you prefer a thicker stew, mix 2 tablespoons flour with 2 tablespoons water to make a slurry and stir in. Simmer 5 minutes more until thickened.

8. 8

   Finish and serve

   Discard bay leaves. Taste and adjust seasonings. Serve hot, optionally with crusty bread or fresh parsley.