Classic Beef Stew

Ingredients

• 1.5 lbs chuck roast, cut into 1½-inch cubes
• 1 lb baby yellow potatoes, halved
• 3 large carrots, sliced into rounds
• 2 yellow onions, diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• to taste salt and black pepper

Instructions

1. Pat chuck roast cubes dry and season generously with salt and pepper. Toss with flour to coat.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the onions and cook until softened, about 3 minutes. Add garlic and tomato paste, cook 1 minute more.
4. Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaves.
5. Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
6. Add the carrots and potatoes. Cover and simmer for another 45 minutes, until beef is tender and vegetables are cooked through.
7. Remove bay leaves, taste and adjust seasoning. Serve hot.