Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and chopped
3 large potatoes, peeled and chopped
2 stalks celery, chopped
4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Preparing the Beef:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef stew meat in batches, browning it on all sides. Remove the beef from the pot and set aside.
Cooking the Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Making the Stew:
Stir in the tomato paste and Worcestershire sauce, cooking for another 2 minutes.
Sprinkle the flour over the onion mixture, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to avoid lumps.
Add the browned beef back into the pot, along with the chopped carrots, potatoes, and celery.
Stir in the dried thyme, dried rosemary, bay leaves, salt, and pepper.
Simmering the Stew:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Serving:
Remove the bay leaves from the stew.
Ladle the stew into bowls and garnish with chopped fresh parsley.
