Ingredients
Scale
- 2 pounds beef stew meat
- 1/4 cup all-purpose flour
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 large potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Pat beef dry and toss with flour.
- In a Dutch oven, brown the beef in oil over medium-high heat.
- Sauté chopped onion, carrots, and celery until softened; add minced garlic.
- Return beef to pot and stir in broth, tomato paste, Worcestershire sauce, thyme, and bay leaf.
- Simmer covered on low heat for about 1.5 hours.
- Add cubed potatoes and continue simmering until tender (30-40 minutes).
- Season to taste before serving hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg