Midwest Farmhouse Beef Stew

1.In a large bowl, season the beef stew meat with salt, pepper, thyme, and rosemary. Toss to coat evenly.

2.In a large Dutch oven, melt the butter over medium heat. Add the seasoned beef stew meat and brown on all sides. Remove the beef and set aside.

3.In the same pot, add the onions, garlic, and carrots. Cook until slightly softened, about 5 minutes.

4.Sprinkle the flour over the vegetables and stir to coat. Cook for another 2 minutes to remove the raw flour taste.

5.Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot.

6.Add the browned beef back into the pot. Pour in the beef broth and diced tomatoes. Stir to combine.

7.Add the cubed potatoes and bay leaf. Bring the stew to a simmer, then reduce the heat to low. Cover and let simmer for 2 hours, stirring occasionally.

8.Season with salt and pepper to taste. Remove the bay leaf before serving.

9.Garnish with fresh parsley and serve hot. Enjoy this comforting Midwest farmhouse beef stew!