Beef Stew

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 large potatoes, cubed
• 3 large carrots, sliced
• to taste salt and black pepper
• 2 tbsp all-purpose flour

Steps

1. Pat the beef dry and season generously with salt and pepper.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides, then remove and set aside.
3. In the same pot, sauté the onion and garlic until the onion becomes translucent.
4. Whisk in the flour and cook for 1 minute to create a light roux.
5. Slowly pour in the beef broth and Worcestershire sauce while scraping the bottom of the pot to release the browned bits.
6. Add the beef back into the pot along with the thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
7. Add the potatoes and carrots to the pot. Cover and continue to simmer for another 45 minutes or until the vegetables and meat are tender.
8. Adjust seasoning with salt and pepper before serving hot.