Classic Beef Stew

Cut the beef chuck into 1.5 inch cubes. Toss the beef cubes with 0.33 cup flour, 1 tsp salt, and 0.5 tsp black pepper in a bowl.

Heat 3 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, removing each batch to a plate.

Add the chopped onions, carrots, and celery to the pot. Cook until softened, about 8 minutes minutes. Add minced garlic and cook for another minute until fragrant.

8 min

Stir in the tomato paste and cook for 1 minute minute.

Return the browned beef to the pot. Pour in the beef broth, Worcestershire sauce, and add the bay leaf and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours hours, or until the beef is tender.

2 min

Add the peeled and cubed potatoes to the stew. Cover and continue to cook for another 30 minutes minutes, or until the potatoes are tender.

30 min

Remove the bay leaf. Season with additional salt and pepper to taste.