Beef Stew

Ingredients

• Salt and pepper (to taste)
• Bay leaf (1)
• Thyme (1 teaspoon)
• Worcestershire sauce (2 tablespoons)
• Tomato paste (2 tablespoons)
• Beef broth (4 cups)
• Garlic (3 cloves, minced)
• Celery (2 stalks, sliced)
• Potatoes (4 medium, diced)
• Carrots (4 medium, sliced)
• Onion (1 large, chopped)
• Vegetable oil (2 tablespoons)
• Flour (1/4 cup)
• Beef stew meat (2 pounds, cubed)

Instructions

1. In a large bowl, toss the beef stew meat with flour until evenly coated.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Add the coated beef stew meat to the pot and cook until browned on all sides.
4. Remove the beef from the pot and set aside.
5. In the same pot, add the chopped onion, sliced carrots, diced potatoes, sliced celery, and minced garlic.
6. Cook for 5 minutes, or until the vegetables start to soften.
7. Add the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper to the pot.
8. Stir well to combine.
9. Return the browned beef stew meat to the pot.
10. Bring the mixture to a boil, then reduce the heat to low.
11. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
12. Remove the bay leaf before serving.
13. Serve the beef stew hot and enjoy!