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Recipe source: Submitted by Marie and shared through Marie’s Kitchen.
A rich, comforting beef dish loaded with tender beef, potatoes, carrots, and a savory gravy.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 4 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 4 medium potatoes, peeled and cubed 4 large carrots, sliced 2 celery stalks, sliced 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 bay leaves 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons flour 2 tablespoons water Fresh parsley for garnish
Directions
Step 1: Brown the Beef Pat the beef dry with paper towels. Season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove beef and set aside. Step 2: Build the Flavor In the same pot, add onions and cook for 4-5 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute. Step 3: Create the Stew Return beef to the pot. Add beef broth and Worcestershire sauce. Stir in thyme, rosemary, and bay leaves. Bring to a gentle boil. Step 4: Slow Simmer Reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally. Step 5: Add Vegetables Add potatoes, carrots, and celery. Continue cooking for another 35-45 minutes until vegetables are tender and beef falls apart easily. Step 6: Thicken the Gravy Mix flour and water in a small bowl until smooth. Stir into the stew. Simmer for 5-10 minutes until thickened. Step 7: Serve Remove bay leaves. Sprinkle with fresh parsley. Serve with warm cornbread, biscuits, or crusty bread. Marie's Tip For even more flavor, make the stew the day before and refrigerate overnight. The flavors deepen and become even richer the next day. Serves: 6-8 Prep Time: 20 minutes Cook Time: 2½ hours Difficulty: Easy
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