Classic Tender Beef and Potato Stew with a Rich Herb Gravy

Ingredients

• •2 lbs beef chuck, cut into 1-inch cubes
• •2 tablespoons olive oil
• •1 large onion, diced
• •3 garlic cloves, minced
• •4 cups beef broth
• •1 cup red wine (optional)
• •3 large russet potatoes, peeled and cubed
• •2 large carrots, sliced
• •2 celery stalks, chopped
• •1 tablespoon tomato paste
• •1 teaspoon dried thyme
• •1 teaspoon dried rosemary
• •2 bay leaves
• •2 tablespoons all-purpose flour
• •1/4 cup water (to make a slurry with the flour)
• •Salt and pepper, to taste
• •2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

3. 3

   In the same pot, sauté onions until they become translucent, then add minced garlic and cook for 1 minute.

4. 4

   Stir in tomato paste, thyme, rosemary, and bay leaves. Cook for an additional minute to release the flavors.

5. 5

   Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits. Let the wine reduce by half.

6. 6

   Add the beef broth, seared beef, potatoes, carrots, and celery. Bring to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, stirring occasionally.

7. 7

   As the stew simmers, whisk the flour with water to create a slurry. Add this to the stew during the last 15 minutes of cooking to thicken the gravy.

8. 8

   Adjust seasoning with additional salt and pepper, if needed. Remove bay leaves before serving.

9. 9

   Garnish with fresh parsley and serve the stew hot with crusty bread or rice, if desired.