Beef Stew
Tender chunks of beef slow-simmered with potatoes and carrots in a rich broth.
- Prep
- 20 min
- Cook
- 130 min
- Total
- 150 min
- Active
- 30 min
- Serves
- 6
- Difficulty
- Easy
- Cuisine
- american
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Ingredients
Steps
Toss the beef cubes with the flour and a good pinch of salt and pepper.
Brown the beef in batches in hot oil in a large pot, then set aside; don't crowd the pan or it will steam instead of browning.
Cook the onion in the same pot for 5 minutes, then add the garlic and tomato paste for 1 minute.
Return the beef to the pot, pour in the stock, add the bay leaves, and bring to a simmer.
Cover and simmer on low for 1.5 hours, until the beef is starting to get tender.
Add the carrots and potatoes and simmer 30-40 minutes more, uncovered, until everything is tender and the broth has thickened.
Discard the bay leaves, season with salt and pepper, and serve hot.