beef stew meat

Ingredients

• 2 lbs beef stew meat (ideally cut from a chuck roast)
• 1/4 cup all-purpose flour (for coating and thickening)
• 1.5 tsp salt & 1 tsp black pepper
• 2 tbsp olive oil (divided)
• 1 medium yellow onion (chopped)
• 3-4 garlic cloves (minced)
• 4 cups low-sodium beef broth
• 1/2 cup red wine (optional, adds great depth, or substitute with more broth)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 medium carrots (cut into 1-inch chunks)
• 1 lb baby potatoes (halved)
• 2 bay leaves & 1/2 tsp dried thyme

Step-by-Step Instructions

1. Season and Coat:
   Pat the beef dry with paper towels (this helps with searing). Toss the meat in a bowl with the salt, pepper, and flour until every piece is evenly coated.
2. Brown the Beef:
   Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches so you don’t crowd the pan. Sear for 2 to 3 minutes per side until deeply browned, then transfer the beef to a plate. (Don’t skip this—those browned bits on the bottom of the pot equal massive flavor!)
3. Sauté the Aromatics:
   Turn the heat down to medium. Add the remaining oil, then toss in the onions, carrots, and celery (if using). Cook for 4 to 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 more minute.
4. Deglaze and Build the Broth:
   Pour in the red wine (if using) or a splash of your beef broth, scraping up all the delicious browned bits from the bottom of the pot with a wooden spoon. Stir in the rest of the beef broth, Worcestershire sauce, bay leaves, and thyme.
5. Simmer Low and Slow:
   Return the beef and its resting juices back into the pot. Bring the liquid to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for 1.5 hours, stirring occasionally.
6. Add the Potatoes:
   Add the halved potatoes to the pot. Cover and simmer for another 25 to 30 minutes, or until the potatoes and beef are fork-tender.
7. Finish and Serve:
   Remove the bay leaves. Taste the stew and add a pinch more salt and pepper if needed. Ladle into bowls and serve hot with crusty bread or over a bed of creamy mashed potatoes.