Instructions
1. Brown the Beef
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef stew meat dry with paper towels (this helps it brown better), then season lightly with salt and pepper.
- Working in batches to avoid overcrowding, add the beef to the pot and sear on all sides until golden brown, about 3–4 minutes per batch. Remove the browned beef and set aside.
2. Sauté the Aromatics
- In the same pot, reduce the heat to medium and add the diced onion . Cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
3. Deglaze and Build Flavor
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in flavor.
- Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
4. Combine Ingredients
- Return the browned beef to the pot. Add the remaining beef broth , Worcestershire sauce , dried thyme , dried rosemary , salt , and black pepper . Stir to combine.
- If using flour to thicken the stew, sprinkle it evenly over the mixture and stir well to avoid lumps.
5. Simmer the Stew
- Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour , stirring occasionally.
6. Add Vegetables
- After 1 hour, add the diced potatoes and chopped carrots to the pot. Stir to combine, then cover and continue simmering for another 30–40 minutes , or until the beef is tender and the vegetables are cooked through.
7. Adjust Seasoning and Serve
- Taste the stew and adjust the seasoning with additional salt, pepper, or herbs if needed.
- Ladle the stew into bowls and serve hot, garnished with fresh parsley if desired. Pair with crusty bread or dinner rolls for a complete meal.
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