Best Ever Beef Stew

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 pounds boneless beef chuck , trimmed of hard fat, cut into 2-inch chunks
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sweet onions , chopped
  • 3 medium carrots , peeled and cut into 1/2-inch thick pieces
  • 2 stalks celery , cut into 1/2-inch pieces
  • 3 cloves garlic , minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium beef broth
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 2 beef bouillon cubes , crumbled
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 small potatoes , peeled and cut into 2 1/2-inch cubes
  • 1/2 cup frozen peas

Instructions

  • Warm oil in a heavy bottomed pot over high heat until very hot.
  • Pat beef dry and sprinkle with the salt and pepper.
  • Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot looks dry, add a touch more oil.
  • Stir in the onion, carrots, and celery; saute for 5 minutes until vegetables have softened. Add garlic and cook for 30-60 seconds until fragrant.
  • Add flour, and stir for 1 minute to cook off.
  • Slowly pour in the beef broth and whisk to combine until the flour dissolves.
  • Add in the water, Worcestershire, beef bouillon cubes, and tomato paste; mix well.
  • Toss in the bay leaves and thyme.
  • Return beef to the pot (including any juices). Liquid level should just cover.
  • Bring to simmer, then adjust heat to low / medium-low so it’s a gentle simmer. Cover with lid, cook for 2 hours until the beef is tender.
  • Add in the potatoes; simmer for another 20-25 minutes (without the lid) until the potatoes and beef are very tender, the sauce has reduced and thickened slightly.
  • During the last 5 minutes add in the peas.
  • Skim off fat on surface, if desired. Discard bay leaves and thyme.
  • Adjust salt and pepper, to taste.
  • Ladle into bowls, sprinkle with some fresh chopped parsley and enjoy with crusty bread or popovers, if desired.

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