Classic Beef Stew

Coating the Beef In a large bowl, toss the beef stew meat with flour until well coated.

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

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

Adding the Ingredients Add the sliced carrots, diced potatoes, beef broth, red wine, diced tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine.

Simmering the Stew Return the browned beef stew meat 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.

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

Garnishing and Serving Serve the beef stew hot, garnished with fresh chopped parsley.