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Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • Vegetable oil for searing
  • Flour for dredging
  • 2 1/2 pounds beef chuck cut into 2-inch cubes
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil or chicken or beef broth homemade or low-sodium
  • 1 large onion
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red potatoes quartered
  • 4 carrots cut into 2-inch pieces
  • 2 celery stalks cut into 2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup canned whole tomatoes lightly crushed

Method
 

Directions:
  1. In a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to coat the bottom of the pan. Season the beef cubes with salt and dredge in flour, shaking off excess. Working in batches, sear the beef until browned on all sides. Repeat with remaining seasoned beef. Transfer to a plate.
  2. Reduce heat to medium. Add butter and oil to the pot. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add parsley, thyme, and bay leaves. Return beef to the pot. Add potatoes, carrots, celery, tomato paste, flour, and tomatoes. Stir to combine.
  3. Add enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer until beef is fork-tender, about 2 hours.
  4. Remove pot from heat. Discard parsley, thyme, and bay leaves. Season with salt and pepper to taste. Let stew sit for 15 minutes before serving. Skim off any fat that rises to the surface. Serve hot.