Hearty Beef Stew

• 2 pounds beef stew meat, cut into chunks
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced carrots
• 2 cups diced potatoes
• 1 teaspoon dried thyme
• 1 bay leaf

Steps

1. 1 Pat beef dry, toss with flour, salt, and pepper.
2. 2 Heat oil in a large pot over medium-high heat. Brown beef in batches; set aside.
3. 3 In the same pot, sauté onion and garlic until softened.
4. 4 Add broth, scraping up any browned bits. Return beef to pot along with carrots, potatoes, thyme, and bay leaf.
5. 5 Bring to a boil, then reduce heat, cover, and simmer for 2 hours or until beef is tender.
6. 6 Remove bay leaf before serving.

Nutrition

Tips

• For extra flavor, sear the vegetables before adding the broth.
• Use a mix of potatoes like Yukon Gold and russet for varied texture.
• Add a splash of red wine for depth, if desired.
• Ensure beef reaches an internal temperature of 165°F for safety.

Storage

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a fresh green salad.
• Enjoy with a glass of red wine.
• Top with fresh parsley for garnish.

FAQ