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Classic Potato Carrot Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 pound Yukon gold potatoes cut into 1-inch chunks
  • 4 large carrots peeled and cut into 1-inch pieces
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pat beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat and brown beef in batches, about 3-4 minutes per side, then transfer to a plate.
  3. In the same pot, sauté onion until softened, about 5 minutes, then add garlic and tomato paste and cook for 1 minute.
  4. Pour in beef broth, scraping up any browned bits from the bottom of the pot, then return beef to the pot along with bay leaves and thyme.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  6. Add potatoes and carrots, cover, and continue simmering for 45-60 minutes until beef and vegetables are tender.
  7. Remove bay leaves, adjust seasoning with additional salt and pepper if needed, and garnish with fresh parsley before serving.