Classic Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp flour
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 4 carrots, cut into chunks
• 3 potatoes, cut into chunks
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste

Instructions

1. 1Toss the beef cubes with the flour, salt, and pepper until lightly coated.
2. 2Heat the oil in a large pot or Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side, then set aside.
3. 3Add the onion to the pot and cook for 4 minutes until softened, then stir in the garlic and cook for 30 seconds.
4. 4Stir in the tomato paste and cook for 1 minute, then pour in the beef broth, scraping up any browned bits from the bottom of the pot.
5. 5Return the beef to the pot, add the thyme and bay leaves, bring to a simmer, cover, and cook on low heat for 1 hour.
6. 6Add the carrots, potatoes, and celery, and continue simmering, covered, for 30 to 40 minutes, until the beef and vegetables are fork-tender.
7. 7Remove the bay leaves, season with salt and pepper to taste, and serve hot.

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