Beef Stew

Serves 4

Ingredients

• 1.5 lbs beef chuck roast
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 4 medium carrots
• 3 medium russet potatoes
• 2 celery stalks
• 1/2 cup frozen peas

Instructions

1. 1Cut the beef chuck into 1.5-inch chunks, trimming excess fat.
2. 2In a large bowl, toss beef chunks with flour, salt, and pepper until evenly coated.
3. 3Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
4. 4Working in batches, brown the beef on all sides, about 5 minutes per batch. Remove to a plate.
5. 5Lower heat to medium. Add chopped onion and cook until softened, about 5 minutes.
6. 6Add minced garlic and tomato paste; stir and cook for 1 minute until fragrant.
7. 7Pour in beef broth, scraping up any browned bits from the bottom of the pot.
8. 8Stir in Worcestershire sauce, thyme, and bay leaves. Return browned beef to the pot.
9. 9Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
10. 10Add peeled and chunked carrots, potatoes, and sliced celery. Simmer uncovered for another 30-45 minutes until vegetables and beef are tender.
11. 11Stir in frozen peas during the last 5 minutes of cooking.
12. 12Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.