CLASSIC BEEF STEW

 

---

CLASSIC BEEF STEW

---

INGREDIENTS:

• 2 LBS BEEF STEW MEAT, CUBED
• 3 TBSP FLOUR (OPTIONAL, FOR COATING)
• 3 TBSP OIL (VEGETABLE OR OLIVE)
• 1 ONION, CHOPPED
• 3–4 CLOVES GARLIC, MINCED
• 4 CUPS BEEF BROTH
• 2 TBSP TOMATO PASTE
• 1 TBSP WORCESTERSHIRE SAUCE
• 1 TSP DRIED THYME
• 1 TSP ROSEMARY
• 1 BAY LEAF (OPTIONAL)
• 1 LB BABY POTATOES
• 1 LB BABY CARROTS
• SALT & PEPPER TO TASTE

---

INSTRUCTIONS:

1. SEASON BEEF WITH SALT & PEPPER. COAT LIGHTLY WITH FLOUR IF USING.
2. HEAT OIL IN A LARGE POT. BROWN BEEF IN BATCHES. SET ASIDE.
3. SAUTÉ ONION & GARLIC UNTIL SOFT AND FRAGRANT.
4. STIR IN TOMATO PASTE, BROTH, WORCESTERSHIRE, THYME, ROSEMARY, AND BAY LEAF.
5. ADD BEEF BACK TO THE POT. COVER AND SIMMER 1 HOUR.
6. ADD POTATOES AND CARROTS. SIMMER 45–60 MINUTES UNTIL TENDER.
7. REMOVE BAY LEAF. TASTE AND ADJUST SEASONING IF NEEDED.
8. SERVE HOT WITH BREAD OR RICE.

---

Let me know if you want this recipe in a printable format or adapted for a slow cooker or pressure cooker!