Beef Stew Recipe
Ingredients:
2 Tbsp olive oil
2 lbs beef stew meat (or beef chuck, cut into 1" pieces)
2 ½ tsp sea salt, divided (or to taste)
1 ½ tsp black pepper, divided
¼ cup all-purpose flour
2 cups low-sodium beef broth
1 lb mushrooms, thickly sliced
4 carrots, peeled and cut into ½" pieces
1 medium yellow onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
4 cups low-sodium beef broth (or beef stock)
2 bay leaves
½ tsp dried thyme
1 lb small potatoes, halved or quartered
Instructions:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the beef with 1 ½ teaspoons of salt and 1 teaspoon of black pepper, then toss with flour to coat evenly.
Sear the beef in the pot for 2-3 minutes per side until browned. Remove and set aside.
Add the remaining olive oil to the pot, then sauté the mushrooms, carrots, and onions for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes.
Pour in 2 cups of beef broth, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.
Return the beef to the pot, then add the remaining beef broth, bay leaves, thyme, and the remaining salt and pepper.
Stir in the potatoes and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the stew has thickened.
Taste and adjust seasoning with additional salt and pepper, if needed, before serving.
Servings: 6