Classic Beef & Root Vegetable Stew

Ingredients

• 12 oz beef chuck, cut into 1-inch cubes
• 2 medium carrots, sliced
• 1 medium parsnips, peeled and diced
• 1 medium potatoes, peeled and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf(optional)
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Prep (15 minutes): Slice the carrots, peel and dice the parsnips and potatoes, dice the onion, mince the garlic, and cut the beef into 1-inch cubes.

2. 2

   Brown the beef (about 10 minutes): Heat olive oil in a pot over medium-high heat. Add beef in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Remove beef to a plate.

3. 3

   Build the base (about 5 minutes): Reduce heat to medium. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook 30 seconds. Add tomato paste and flour; cook 1 minute, stirring to coat.

4. 4

   Simmer (about 45 minutes): Return beef to the pot. Add beef broth, thyme, bay leaf (if using), salt, and pepper. Bring to a simmer, then reduce to low and cook until beef is tender and vegetables are spoonable, about 45 minutes.

5. 5

   Finish: Taste and adjust seasoning. Remove bay leaf if used, then serve hot.