Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced (about 4 medium carrots)
  • 2 cups potatoes, diced (about 3 medium potatoes)
  • 1 cup celery stalks, chopped (about 3 stalks)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves
  • Optional for thickening:
  • ¼ cup all-purpose flour or cornstarch mixed with water

Instructions:

  1. Prepare the Ingredients. Start by cutting the beef chuck roast into bite-sized cubes. Dice the onion, mince the garlic, slice the carrots, dice the potatoes, and chop the celery.
  2. Sear the Beef. In a large pot or low-profile barrel-style Dutch oven, heat olive oil over medium-high heat. Once hot, add half of the beef cubes in a single layer. Sear until browned on all sides for about 5–7 minutes. Remove from pot and repeat with remaining beef.
  3. Sauté Vegetables. In the same pot where you seared the beef, reduce heat to medium and add onions. Cook until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.
  4. Combine Ingredients & Simmer. Return seared beef to pot along with any juices released during cooking. Stir in broth, carrots, potatoes, celery, tomato paste; thyme; rosemary; salt & pepper to taste; toss in bay leaves as well. Bring to boil.
  5. Slow Cook Your Stew. Reduce heat to low; cover with lid slightly ajar to let steam escape. Let stew simmer for about two hours or until meat is tender and vegetables are cooked through.
  6. Thicken Stew if Desired (Optional). If you prefer a thicker stew after cooking time is complete: Mix flour or cornstarch with equal parts of cold water to create a slurry Gradually stir this mixture into your stew while its still bubbling Allow it to cook for an additional few minutes until thickened.