Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups beef broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 2 bay leaves
- 2 sprigs of thyme
- 2 sprigs of parsley
Instructions:
- In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in this mixture until they are evenly coated.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the coated beef cubes and brown them on all sides. Once browned, remove the beef from the pot and set it aside.
- Add the chopped onion and minced garlic to the pot and sauté until they soften.
- Return the browned beef to the pot and pour in the beef broth. Add the diced potatoes, carrots, celery, bay leaves, thyme, and parsley. Stir to combine all the ingredients.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid.
- Allow the stew to simmer for approximately 2-3 hours or until the beef becomes tender and the flavors meld together.
- Before serving, remove the bay leaves and the sprigs of thyme.
- Taste the stew and adjust the seasoning if necessary.
Enjoy this hearty and flavorful Beef Stew! Adjust the seasoning according to your taste preferences before serving.