Classic Beef Stew

1Coating the Beef In a large bowl, toss the beef stew meat (2 pounds) with flour until well coated.

2Browning the Beef In a large pot or Dutch oven, heat the vegetable oil (2 tablespoons) over medium heat. Add the coated beef stew meat (2 pounds) and cook until browned on all sides. Remove the beef from the pot and set aside.

3Sautéing the Onion (1) and Garlic (3 cloves) In the same pot, add the diced onion (1) and minced garlic (3 cloves). Cook until the onion (1) is translucent and the garlic (3 cloves) is fragrant.

4Adding the Ingredients Add the sliced carrots (4), diced potatoes (4), beef broth (2 cups), red wine (1 cup), diced tomatoes (1 can), tomato paste (2 tablespoons), bay leaves (2), dried thyme (1 teaspoon), dried rosemary (1 teaspoon), salt, and pepper to the pot. Stir well to combine.

5Simmering the Stew Return the browned beef stew meat (2 pounds) to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let the stew cook for 2-3 hours, or until the beef is tender and the flavors have melded together.

6Adjusting the Seasoning Once the stew is ready, remove the bay leaves (2) and discard. Taste and adjust the seasoning with more salt and pepper, if needed.

7Garnishing and Serving Serve the beef stew (2 pounds) hot, garnished with fresh chopped parsley.