Classic Beef Stew

Ingredients

• Stewing beef (2 pounds, cut into 1-inch cubes)
• Salt (1 teaspoon)
• Black pepper (1 teaspoon)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Carrots (3, sliced)
• Potatoes (4 medium, peeled and cubed)
• Beef broth (4 cups)
• Tomato paste (2 tablespoons)
• Worcestershire sauce (1 tablespoon)
• Thyme (1 teaspoon, dried)
• Bay leaf (1)

Instructions

1. Season the stewing beef with salt and pepper, ensuring each piece is well-coated.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the seasoned beef and brown on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Add the sliced carrots and cubed potatoes to the pot. Cook for an additional 3-5 minutes, stirring occasionally.
5. Return the browned beef to the pot. Pour in the beef broth, and stir in the tomato paste, Worcestershire sauce, bay leaf, and thyme.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, or until the beef is tender and the flavors have melded together beautifully.
7. Before serving, remove the bay leaf and give the stew a good stir. Taste and adjust seasoning if necessary.