Old-Fashioned Beef Stew

Ingredients

• 2 lbs beef chuck, cut into chunks
• 2 tablespoons flour
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 4 carrots, sliced
• 4 potatoes, cubed
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Optional: peas or mushrooms

Instructions

1. Season beef with salt and pepper, then toss with flour.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches and set aside.
3. In the same pot, cook onion for 3–4 minutes. Add garlic and stir for 30 seconds.
4. Stir in tomato paste, Worcestershire sauce, and beef broth.
5. Return beef to the pot and add thyme, rosemary, and bay leaves.
6. Cover and simmer for 1½ hours, stirring occasionally.
7. Add carrots, potatoes, and celery. Cook another 35–45 minutes until vegetables are tender.
8. Remove bay leaves and serve hot.

Tips

• For a thicker stew, mash a few potatoes into the broth.
• Serve with crusty bread or biscuits.
• Tastes even better the next day.