Hearty Beef and Potato Stew

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

2.Add the lean beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.

3.In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until vegetables soften and onions become translucent.

4.Add minced garlic and cook for another 1 minute until fragrant, stirring constantly to prevent burning.

5.Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

6.Return the browned beef to the pot. Sprinkle the flour over the mixture if using, stirring well to coat the beef and vegetables evenly. This will help thicken the stew later.

7.Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the bay leaf, dried thyme, and rosemary. Stir to combine.

8.Bring the stew to a gentle boil, then reduce heat to low and cover. Let it simmer gently for 40 minutes, stirring occasionally.

9.After 40 minutes, add the potato chunks to the pot. Continue simmering, covered, for another 20 minutes or until the potatoes and beef are tender when pierced with a fork.

10.Remove the bay leaf. Stir in the fresh spinach and cook uncovered for 3-5 minutes until the spinach wilts and blends into the stew.

11.Taste and season with salt and freshly ground black pepper as needed.

12.If the stew needs thickening, mix the cold water with the flour slurry again and stir into the stew. Cook for an additional 2-3 minutes until the stew thickens to your liking.

13.Serve hot in deep bowls, optionally garnished with fresh parsley or crusty bread on the side.